Y’all know I LOVE coffee cakes. What’s not to love about them? They’re sweet, tender and perfect morning, noon and night. I love to serve them on lazy weekends (that is, when I used to be lazy on weekends.:) I love to serve them with tea during the week. But I also love to serve them as an extra special after school treat.
This particular coffee is super easy, probably one of the easiest little coffee cakes you’ll ever make. Feel free to stir in some blueberries or even dairy free mini chocolate chips. But honestly, I think this cake is perfect “as is”.
Happy Sunday everyone and enjoy what’s left of the weekend!
DAIRY, EGG AND NUT FREE SIMPLE COFFEE CAKE
- 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 shortening (I use plain Crisco)
- 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
Preheat oven to 375 degrees and spray a 13 x 9 glass Pyrex dish with dairy free baking spray. Set aside.
In the bowl of a mixer combine flour, brown sugar and salt. Cut in the shortening with your fingers or a pastry blender until it resembles coarse crumbs. Reserve 1/2 c. 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 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 an sprinkle with reserved 1/2 crumb topping. Bake 20-25 minutes or until cake tester/toothpick comes out clean. Cool slightly and serve warm.
