This yeasted chai spiced apple butter coffee cake is all I hoped it would be: moist, tender and chewy at the same time, with a deeply fall-ish aroma from apples, chai spices and lemon zest. Plus crumb topping, because if it doesn't have crumb topping, it isn't really a coffee cake! This recipe makes 1 large Bundt pan of coffee cake. Unless you're feeding a crowd, feel free to halve the amounts here and make enough for one loaf pan. This would make a perfect addition to Thanksgiving brunch before the main event, too.