Save A festive and aromatic loaf cake combining the warmth of chai spices with colorful funfetti sprinkles layered with crunchy biscuits for a delightful texture (perfect for celebrations or afternoon tea).
I created this loaf for my niece's birthday and the mix of fragrant spices plus rainbow sprinkles brought such joy to our family tea (everyone wanted seconds).
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 ½ tsp
- Ground ginger: ½ tsp
- Ground cardamom: ¼ tsp
- Ground cloves: ⅛ tsp
- Ground nutmeg: ⅛ tsp
- Rainbow sprinkles (funfetti): ⅓ cup (60 g), plus more for topping
- Unsalted butter (softened): ½ cup (115 g)
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large, at room temperature
- Vanilla extract: 1 tsp
- Whole milk: ¾ cup (180 ml), at room temperature
- Sour cream or plain Greek yogurt: ½ cup (120 g)
- Plain tea biscuits (Marie or digestive): 1 cup (about 100 g), roughly broken
- Unsalted butter (for greasing): 1 tbsp
- Rainbow sprinkles (for garnish): 2 tbsp
Instructions
- Prepare pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl whisk together flour baking powder baking soda salt cinnamon ginger cardamom cloves nutmeg and sprinkles. Set aside.
- Cream butter & sugar:
- In a large bowl cream the butter and sugar together until light and fluffy (about 3 minutes).
- Add eggs & vanilla:
- Beat in eggs one at a time mixing well after each addition. Stir in vanilla extract.
- Add sour cream:
- Mix in sour cream (or yogurt).
- Combine wet & dry:
- Alternately add dry ingredients and milk to wet mixture beginning and ending with dry ingredients. Mix until just combined (do not overmix).
- Fold biscuits:
- Gently fold in broken tea biscuits ensuring they are evenly distributed but not crushed further.
- Assemble loaf:
- Pour batter into prepared pan and smooth top. Sprinkle with extra sprinkles.
- Bake:
- Bake for 45 to 55 minutes or until toothpick inserted into center comes out clean or with a few moist crumbs.
- Cool & serve:
- Cool in pan 10 minutes then transfer to wire rack to cool completely before slicing.
Save My grandmother loved this loaf at our weekend brunch (she said the biscuits reminded her of childhood tea times).
Required Tools
9x5-inch loaf pan mixing bowls electric mixer or whisk measuring cups and spoons rubber spatula wire rack
Allergen Information
Contains wheat (gluten) dairy eggs. May contain traces of nuts or soy (always verify ingredient labels).
Nutritional Information
Calories: 275 Total Fat: 10 g Carbohydrates: 41 g Protein: 4 g per serving
Save Slice thickly and serve with chai tea or cold milk for a cozy treat. Enjoy the delightful surprise of crunchy biscuits in every bite.
Recipe FAQ
- → How do you achieve the perfect crumb?
Combine wet and dry ingredients alternately, gently mixing and avoiding overworking the batter to preserve a tender texture.
- → Can you use other biscuits in the loaf?
Yes, digestive and Marie biscuits work well, but other plain tea biscuits can be used for varied texture and flavor.
- → Are there ingredient substitutions?
Greek yogurt can replace sour cream; whole wheat flour can be swapped for half the all-purpose flour for a nuttier taste.
- → How do you decorate the loaf?
Garnish with extra rainbow sprinkles and optionally drizzle with vanilla glaze for enhanced color and sweetness.
- → What drinks pair best with it?
Enjoy with chai tea or cold milk, which complement the spices and provide a refreshing contrast to the sweet loaf.
- → How can you store leftovers?
Wrap the cooled loaf tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.