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Coffee Cake (Milk Free, Egg Free) Recipe

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This recipe for Coffee Cake (Milk Free, Egg Free) is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. unbleached all purpose flour
1 3/4 c. light brown sugar, packed
1/4 tsp. salt
2/3 c. dairy free butter (I use Earth Balance Vegan Buttery Sticks)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. dairy free buttermilk (1 c. soy or rice milk mixed with 1 T. white vinegar, let stand 5-10 minutes)
2 T. water
1 tsp. vanilla extract
Directions:
Directions:
Preheat oven to 375ºF and spray a 13x9 glass Pyrex dish with baking spray. Set aside.

In the bowl of a mixer combine flour, brown sugar, and salt. Cut in the butter with your fingers or a pastry blender until it resembles coarse crumbs. Reserve 1/2 cup of mixture and put aside to be used as the crumb topping later.

Add the baking powder, baking soda, cinnamon, and nutmeg to the remaining crumbs in the mixing bowl. Stir until combined. Add the water and vanilla to the buttermilk mixture, and combine with the dry mixture. Do not overmix, small lumps are fine. An overly smooth batter will not produce a tender coffee cake so use a light hand when stirring.

Pour batter into prepared baking dish and sprinkle with reserved half of the crumb topping. Bake 20-25 minutes or until cake tester/toothpick comes out clean. Cool slightly and serve warm.

 

 

 

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