Spiced Chai Crumb Cake
Bring 2/3 cup water to a boil. Pour over tea bags and let steep 5 minutes. Remove and discard tea bags.
Heat oven to 350°F. Lightly grease 8x8-inch baking pan.
Combine tea, vegetable oil, egg and crumb cake mix until blended. Spoon half of batter into pan and spread evenly. Sprinkle half of cinnamon topping over batter.
Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter.
Bake 40-45 or until toothpick inserted in center comes out clean.
Tip: For an extra boost of chai flavor: Add 1 teaspoon ground ginger, ½ teaspoon ground cardamom and ¼ teaspoon ground cloves to cinnamon crumb topping.