This Coffee Cake is topped with cinnamon streusel that bakes up beautifully.Add nuts and other dry fruits to the batter add streusel. Chocolate chip cake can be made in many styles and kinds and with additions of ( berries, coconut, vegan and marshmallows) one tip for making the cake is to make the cake slightly thicker for loafs,thinner for pan cakes and if you make muffins then add fruits and nuts for muffins.I am using the same batter to make this super easy coffee cake.
This Cake is Everyone Approved! We’ve served it to a mixed crowd and everyone has asked for the recipe. If you make, do let me know how it worked out in the comments.
Note: Coffee cake is a term used for a regular cake with a streusel topping usually served in a coffee shop and it does not contain original coffee.A cake which contains coffee is also called a coffee cake, but here is a streusel cake served with a coffee or tea.
Serving And Preparation Time Of Coffee Cake
Use a 8 by 8 inch pan or use 9 by 9 inch brownie pan.
Ingredients And Their Quantities To Make Coffee Cake
Wet ingredients include 1 cup or 244ml almond or soy milk not the dairy milk.
1 tbsp apple sauce.
1 teaspoon of vinegar
1/3 cup or 66.67 gram of sugar and if you want to make it more sweeter than add 1 tbsp more.
1/4 cup or 56 ml neutral oil or use 3 tbsp apple sauce to make it oil free.
Vanilla extract 1 teaspoon
A few drops of almond extract it is optional but makes a great taste.
.5 to 1.75 cups (187.5 g) of flour (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour, or all unbleached all purpose)
Baking powder 2 tsp
Baking soda 1/4 tsp
Salt 1/2 tsp
Flour 1/2 cups
Brown sugar 1/3 cups
Salt 1/3 tbsp
Cinnamon 2 tsp
1 tbsp oil or use vegan butter
2 tbsp coconut oil.
Method To Make Coffee Cake
Take a pan , line it with parchment hanging on the edges.Mix the wet ingredients in a bowl until the sugar is fully combined.Preheat the oven at 176 degrees C or 350 degrees F.
Whisk baking powder, baking soda, slat and 1 1/2 cup of flour in a bowl and add spices of your own choice plus add berries,candied ginger and pineapple if you like.Add to the dry 2 tbsp almond flour for additional texture.
Fold into the wet until just combined.Add flour 1 tbsp at a time if needed to make just slightly thick batter.Pour it to the parchment lined pan.
Add the dry streusel ingredient in a bowl and mix it well.Add the oil and vegan butter and mix it with your fingers until well distributed and crumbly.Spread it over the cake batter.
Bake it for 35-45 minutes at 350 degrees F and it depends on the cake height and pan etc.Let it cool for 10 minutes and then remove it from the pan.Ensure that it cool down completely before slicing.
It can be stored in the counter for upto 2 days, can be kept in the fridge upto 7 days and in freezer it can be kept upto 1 month.
If you want to make cup cakes or muffins bake it for 22 to 24 minutes for regular size muffins.
Gluten-free: Mix 3/4 cup white rice flour, almond flour 1 1/4 cup , potato starch 1/3 cup , chia seeds 1 tbsp /flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed. Use a mix of rice flour and almond flour for the streusel.
Oil-free: For making batter use apple sauce.For the streusel use 1/4 cup nut butter.Also use 1/4 cup brown sugar and add few tsp maple syrup as needed to make a crumbly mixture.
Variations: With the dry ingredients of this batter add some berries, some nuts and dried fruit for enhancing the flavor and overall look of the cake and twist in some softened peanut butter into the batter.
.Icing: Mix 1/3 cup powdered sugar with a tsp or so non dairy milk and use. I suggest syrup dressing which I use as it keeps the cake moist for a long time. (3 tbsp sugar+ 1 tbsp water) Nutrition for This cake is 1 serve (1 slice).
Amount Per Serving Calories 259
Calories from Fat 90% Daily
Value*Fat 10g 15%
Sodium 321mg 14%
Fiber 1g 4%
Carbohydrates 37g 12%
Vitamin A 60 IU 1%
Sugar 15g 17%
Protein 3g 6%
Iron 1.5mg 8%*
Calcium 97mg 10%
Potassium 152mg 4%
Percent Daily Values are based on a 2000 calorie diet.