Around here, Sundays are usually dedicated to cooking, eating, or shopping for things to cook and eat. I had already planned on getting my hands dirty in the kitchen today, but when Twitter informed me that it was National Coffee Cake Day, things got serious.
Dense and moist with a generous crumb topping and loads of cinnamon flavor, this coffee cake needs to be on the table at brunch.
Side note: be sure to have a fresh pot of coffee ready for when the cake comes out of the oven.
Clark and I looked and looked and looked for a good coffee cake recipe online, planning to selfishly make one for ourselves and not the blog, but none of them impressed us and our precious weekend time was ticking away.
So we went off a recipe that my mom had given me for the coffee cake that I loved to eat while I was growing up, and made some tweaks here and there. Hours later, our entire apartment still smells like cinnamon, coffee, and baking [aka: heaven]. And naturally, the coffee cake found it’s way to the blog.
The steps are fairly simple and when all is said and done, the whole cake comes together and is cooling on the counter in about 30 minutes time. Quick, easy, and delicious? You can’t beat that.
The only difficult part of the process is waiting for the cake to bake. Just ask Clark.
The batter is going to be pretty thick and sticky and that’s what you’re looking for. Thick batter = dense and cakey coffee cake.
The best part? After mixing it up, that ooey, gooey, cinnamoney goodness is all over your fingers. Act accordingly.
- 1 cup Wholesome Chow gluten-free flour**
- ¼ cup brown sugar
- 1 tsp baking powder
- 1 tsp. cinnamon
- pinch of sea salt
- 2½ Tbsp. melted coconut oil
- 1½ Tbsp. maple syrup
- 1½ Tbsp. raw agave or honey
- ½ cup coconut milk
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla extract
- ½ cup oat flour
- 2½ Tbsp. brown sugar
- 2 Tbsp. coconut butter [or solid coconut oil]
- ½ tsp. cinnamon
- dash of nutmeg
- dash of salt
- 2 Tbsp. melted coconut oil
- 3 Tbsp. powdered sugar
- Preheat the oven to 350°.
- In a small bowl, add coconut milk and apple cider vinegar and stir to combine. Set the mixture aside and allow it to curdle. [It’s not as disgusting as it sounds, promise.] If desired, you can swap this out for ½ cup of buttermilk.
- Melt coconut oil until liquid, but not hot. In a small bowl, combine syrup and agave or honey and mix well.
- Combine coconut milk mixture, coconut oil, syrup/agave mixture and stir to combine.
- Lightly coat 3 - 3½" tart pans or an 8" x 4" baking dish and set aside. I like using the small tart pans because it keeps the cake more moist and looks cute as a single serving!
- In a medium bowl, combine the dry ingredients and mix well using a fork.
- Add the liquid ingredients and stir until a thick batter forms.
- In a medium bowl, combine oat flour, brown sugar, salt, cinnamon, nutmeg and mix together. Add cold the coconut butter into the bowl and use your hands to mix it together. This part takes some finesse – keep smooshing and crumbling, smooshing and crumbling until the texture is right. The butter should be dispersed throughout with big chunks, little chunks, and some leftover granules.
- Portion the batter into the tart pans and use the back of a spoon or your hands to spread it out.
- Layer the crumble topping over the cake, dividing evenly between the 3 pans.
- Bake for 15 minutes. Use a fork or toothpick to test the center. If it comes out batter-free, the cake is done!
- Melt coconut oil over the stovetop and add powdered sugar. Mix to combine, then use a spoon to drizzle over the cakes.