Is it a cake made with coffee?
Depending on where you come from in the world the very term “coffee cake” can mean something slightly different
I never realized how much confusion there was around Coffee Cake!
Even here in America~ Coffee Cake is a little confusing since we have about three different meanings for it too!
Simply a hunk of moist vanilla cake topped with thick cinnamon and buttery streusel topping!
Something like the good ol’ Entenmanns that my mom would serve up in Saturday!
It was at that moment my love of cake for breakfast became a reality that stuck with me right into adulthood!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS COFFEE CAKE
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Notes for Success:
For those who are thinking CRUMB BUNS~ that is a different recipe! CLICK HERE
I am using a 9″ x 9″ cake pan for this recipe and it serves 12 people
Make the pecan filling & the streusel topping first so it is ready once the cake batter is mixed
Yield: serves 12 people
Coffee Cake Recipe
Prep Time
25 minutes
Cook Time
50 minutes
Total Time
1 hour 15 minutes
Ingredients
For the Streusel topping:
- Light Brown Sugar Packed 1/3 cup (70g)
- Vegan Granulated Sugar ½ cup (100g)
- Salt ½ teaspoon (3g)
- Ground Cinnamon ½ teaspoon
- Vegan Butter Cold 12 Tablespoons (170g)
- Cake Flour 1½ cups + 2 Tablespoons (195g)
For the Pecan Filling:
- Pecan lightly toasted ½ cup (100g)
- Light Brown Sugar ¼ cup (50g)
- Cinnamon 1 teaspoon
For the Coffee Cake Batter:
- Plant Milk 1½ cups (355ml)
- Vinegar 1½ Tablespoons (21ml)
- Vegan Butter ½ cup (113g)
- Vegetable oil ½ cup (117ml)
- Granulated Sugar 1¾ cup (350g)
- Salt ½ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- All Purpose Flour 3 cups (375g)
- Baking Soda 2 teaspoons
- *in the video I accidentally said “baking soda AND baking powder” that was an error- this recipe only calls for baking soda
Instructions
- Grease and parchment line a 9″ x 9″ cake pan and preheat the oven to 350°F
- First prepare the struesel topping by creaming the cold butter with both sugars – about 2 minutes.
- Add the cinnamon, salt and flour and mix just until combined
- Sprinkle the topping out onto a parchment lined sheet pan an d freeze until needed
- Next prepare the pecan filling by combining all the ingredients in a food processor and process fine. Reserve.
- Prepare the cake batter by combining the coconut oil (*or vegetable oil of your choice) with the vegan butter together in a small sauce pot and gently melt over a medium heat.
- Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
- Add the vanilla extract to that and then add the melted vegan butter & coconut oil combination to the thickened milk mixture
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the wet ingredients in and whisk to a smooth batter
- Pour the batter into your prepared pan and then sprinkle the pecan filling over top
- Next break up any large chunks of the struesel topping and sprinkle it over the pecan filling and cake batter.
- bake immediately in a preheated 350°F oven for 30 minutes, then turn the oven down to 300°F and bake for another 20-25 minutes or when a toothpick inserted into the center comes out clean.
- Cool in the pan then serve warm!
- A dusting of powdered sugar is optional!
- Dunk in your coffee for the true experience of a COFFEE CAKE!
Notes
Coffeecake will stay fresh in an airtight container at room temperature for up to 2 days.
For longer storage refrigerate for up to 1 week wrapped tight for freshness or freeze for up to 1 month
