coffee cake

By blum099

Ingredients

• For the topping:
• 1cup1 cup flour
• 1/3cup1/3 cup brown sugar
• 1tsp.1 tsp. cinnamon
• 1/4tsp.1/4 tsp. nutmeg
• 1/4cup1/4 cup canola oil, plus up to 2 Tbs. more if needed
• For the cake:
• 3/4cup3/4 cup non-dairy milk (I used almond milk because that’s my new steeze)
• 1tsp.1 tsp. apple cider vinegar
• 1/3cup1/3 cup sugar
• 1/2cup1/2 cup canola oil
• 1tsp.1 tsp. vanilla
• 1 1/41 1/4 flour
• 2tsp.2 tsp. baking powder
• 1/2tsp.1/2 tsp. salt
• For serving:
• 2tablespoons2 tablespoons powdered sugar (optional)

Preparation

Step 1

Preheat over to 375F. Grease an 8-inch square pan (Isa says she likes to use a springform pan—interesting). Mix the milk and vinegar together and set aside to curdle.

Make the topping:
Mix together flour, sugar, cinnamon and nutmeg. Drizzle in canola oil by the tablespoonful. Use your fingers to mix until crumbs form. Alternate mixing and adding canola oil until oil is used and large crumbs have formed. Some of the mixture can still be sandy, but make sure you’ve got mostly large crumbs.

Make the cake:
In a large bowl, mix milk mixture, sugar, canola oil and vanilla. Sift (of course I didn’t sift because I’m lazy and sifters are for squares) in flour, baking powder and salt, and mix until smooth.

Pour batter into pan. Evenly sprinkle the topping over the batter and pat down just a bit.

The recipe says bake for 35 to 40 minutes, but honestly (can I be honest?) mine was ready at 30 minutes or even a bit earlier. The cake is done when you can insert a knife into the center and it comes out clean. Let cool for an hour before slicing and serving. Then you can sift the powdered sugar over top after it’s cooled—if you feel like it.