Coffee Shop Coffee Cake
I had never made coffee cake before but I figured I’d give it a go. I’d also never baked with gluten-free flour, but I decided to attempt that as well. Let's just say that gluten-free baking is something I’ll save for another day. However, this coffee cake was a success.
Servings: 8
Equipment
- 9" round cake pan
Ingredients
Topping
- 1/2 cup organic sugar
- 3/4 cup all purpose flour
- 1/2 tablespoon cinnamon powder
- 3 tablespoons vegan margarine melted
Filling
- 1/2 cup organic light brown sugar
- 2 1/2 teaspoons cinnamon powder
Cake
- 3/4 cup + 1 teaspoon soymilk
- 1 teaspoon apple cider vinegar
- 1 3/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup organic sugar
- 1/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9" round cake pan with parchment paper and lightly grease the paper. Start the cake by stirring together the milk and vinegar. Let it sit for 10 minutes.
- Make the topping by whisking together the sugar, flour, and cinnamon. Add the melted margarine and stir with a fork until well combined. Make the filling by mixing together the brown sugar and cinnamon.
- To finish the cake, sift together the flour, baking powder and salt. Stir in the sugar. In a mixing bowl, whisk together the soured milk, applesauce, oil and vanilla. Add the flour mixture and mix until combined.
- Pour half of the cake batter into the prepared baking pan. Sprinkle the filling evenly over the batter. Spread the remaining batter over the filling. Use a knife to gently swirl the filling through the batter. Crumble the topping over the batter in the pan.
- Bake the cake until it's dark golden brown around the edges and a toothpick inserted in the center comes out clean, 33-35 minutes. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 15-20 minutes before serving.