There are certain recipes as old as time, or at least our individual sense of time.
This is one of those, passed down to me by my mother. There’s nothing terribly groundbreaking about coffee cake; you can find it just about anywhere, but it’s never quite as good as when it’s fresh out of the oven, as you make it yourself. Something interesting I’ve found, is that it’s actually quite good served chilled, too – a nice contrast to a hot cup of coffee.
The ingredients for this Classic Coffee Cake are simple – flour, sugar, salt, baking powder, a little fat, milk, and an egg replacer. What makes it really pop is the cinnamon and brown sugar mixture that gets layered in the middle as well as on top. Funny enough, you won’t actually find coffee anywhere in it – rather, it’s a cake that is often served alongside coffee.
There really isn’t that much more to say about it. It’s a great recipe because it makes use of things most of us already have in our pantry. When it comes to the indication to use an egg, if you consume eggs that is fine, however egg replacers work very well. See my article on that subject for more about that.
Classic Coffee Cake
Ingredients
Coffee Cake
- 1 egg your choice of plant-based options, Bob’s Red Mill egg replacer works well
- ½ cup granulated sugar
- ½ cup plant milk soy milk works well
- 2 tbsp melted fat
- 1 cup flour sifted
- ½ tsp salt
- 2 tsp baking powder
Cinnamon Sugar Mixture
- ½ cup brown sugar
- 1 tsp cinnamon
- 2 tbsp flour
- 2 tbsp butter your choice of plant-based
Instructions
- Combine egg, granulated sugar, milk, and melted fat.
- Add the flour sifted with the salt and baking powder.
- Mix well and pour half of batter into well-oiled pan, sprinkling with half of the cinnamon-sugar mixture.
- Pour the rest of the batter into the pan and sprinkle with the remainder of the cinnamon-sugar mixture.
- Bake at 375º fahrenheit for 15-20 minutes until it springs back when pressed in the center.