Name: Chai-Spiced Spaghetti Squash (or Pumpkin) Crumble-Topped Loaf Cake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 1 (9 by 5-inch) loaf
Ingredients: 2 cups (255 g) all-purpose flour; 1 teaspoon ground cardamom; ¾ teaspoon ground cinnamon; ¾ teaspoon baking soda; ¾ teaspoon salt; ½ teaspoon ground ginger; ¼ teaspoon each ground nutmeg, cloves, and black pepper; 2 organic black tea bags, cut open (grind the leaves more if they’re not finely ground); 1 cup + 2 tablespoons (225 g) sugar; 4 tablespoons unsalted butter, softened; 2 large eggs; 1½ cups pureed spaghetti squash (see Note); ⅓ cup (80 ml) plain, unsweetened yogurt; 2 teaspoons pure vanilla extract; 4 tablespoons sugar; 1 teaspoon molasses; ½ teaspoon pure vanilla extract; ½ cup (65 g) all-purpose flour; ¼ teaspoon ground cinnamon; ⅛ teaspoon salt; 3 tablespoons unsalted butter, at room temperature