Prep Time: 20min Preheat Oven: 350°F Cook Time: 35-40min
The Recipe:
2 1/4 cups flour
1 cup brown sugar
3/4 cup white sugar
1 tsp cinnamon
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
1 egg
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
* To make your coffee cake gluten-free, simply substitute flour with your favorite blend of gluten-free flours. I personally prefer the texture of Cup4Cup's gluten-free flour.
** To make your coffee cake dairy-free, substitute buttermilk with 1 cup of almond/soy milk and a tablespoon of lemon juice or apple cider vinegar. Let sit for 5-10 minutes before mixing in your batter.
Cooking Instructions:
In a medium size bowl, mix together flour, both sugars, cinnamon, and salt. Mix in vegetable oil until perfectly crumbly. Measure out 3/4 cup of this mixture and set aside in a small bowl.
Next add buttermilk and egg. Mix slightly and add in baking soda, baking powder, and vanilla. Stir until just combined. Pour batter into a lined 9x13 baking dish. Spread batter out evenly and sprinkle the saved sugar crumble mixture on top. Bake for 35 - 40 min.
This cake is perfect for all special occasions. Growing up, I made this cake every Mother's Day and Easter brunch. This coffee cake is also a favorite among my friends and was always their number one request for their birthday cake.
