COFFEE CAKE

Brenda Winiarski

August 25, 2017

A simple coffee cake is such a lovely treat on a Sunday. This super rich cake with its crumbly top and cinnamon swirl center will be a favorite at any brunch table. It freezes beautifully if there are any leftovers, which is unlikely!

COFFEE CAKE

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 24 2 inch square

Course: Cakes & Cupcakes, Desserts

Calories: 249.4

Ingredients Method Nutrition Notes

Ingredients

CRUMB TOP

1 c Cook for Love Baking Mix
1/3 c Tapioca flour (tapioca starch)
1/2 tsp Xanthan Gum
3/4 tsp Baking Powder
1/4 tsp Salt
1 1/2 tsp Cinnamon
1/4 c Sugar
1/2 c Brown Sugar, packed
4 TBSP Butter (1/2 stick)
4 TBSP Vegetable Shortening (Crisco, etc.)

FILLING

1/2 c Brown Sugar, packed
3 tsp Cinnamon, ground

CAKE

2 1/2 c Cook for Love Baking Mix
1 TBSP Baking Powder
1/2 tsp Salt
1/2 units Jell-o Instant Pudding, vanilla (small box)

—

12 TBSP Butter (1 1/2 sticks) softened
1 c Sugar
1 units Large egg
1/4 c Sour Cream
1 tsp Vanilla Extract
1 1/4 c Rice Dream, Original Enriched

—

1/4 c Powdered Sugar for dusting

Method

Grease a 9 x 13 baking pan with lots of butter and line with parchment paper that has also been greased. Preheat oven to 350 degrees.
For the crumb top: pulse dry mix in food processor. Add butter and shortening and pulse until crumbs the size of peas. Set aside.
For the filling combine the brown sugar and cinnamon in a small bowl, set aside.
For the cake batter: In a medium sized bowl, sift baking mix, baking powder, salt and pudding mix three times (or use a triple sifter once). Set aside.
Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.
Add egg. Mix. Scrape bowl.
Add sour cream. Mix. Scrape bowl.
Add vanilla.
With the mixer on low, add about half of the dry ingredients. When incorporated, add half of the rice milk. Then half of what is remaining of the dry, then the rest of the rice milk, ending with the remaining dry. In other words, alternate between the dry and wet, starting and ending with the dry mix. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary.
Pour half of the batter into your prepared pan. Sprinkle the cinnamon sugar mixture evenly on top. Add remaining cake batter. Top the cake with crumb mixture.
Bake for 35 to 40 minutes.
Once cooled, top with powdered sugar.