Cinnamon Coffee Cake

This coffee cake is an homage to my DC days when I fueled my mornings with sugar and caffeine. Every morning, I'd go to St. Elmo's in Del Ray and order a Low-fat Cinnamon Coffee Cake Muffin ("that one with all the icing, please") and a small coffee.

I don't miss the blood sugar roller coaster, the cravings, or the jitters, but sometimes, I just wish SOMEONE made a decent, healthier cinnamon coffee cake so I could get my occasional fix. 

I have taken it upon myself to be that someone! Now we can all start our mornings with a little slice of this streusel-covered heaven and not feel the teensiest bit guilty about it. Make it - and brew a good pot of coffee while it's baking.

INGREDIENTS

1 c. oat flour OR 1/2 c. oat flour + 1/2 c. brown rice flour

2 Tbs. coconut sugar or Sucanat

1 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. sea salt

2 1/2 Tbs. coconut oil, melted

3 Tbs. honey

1/4 c. + 2 Tbs. coconut milk

1/2 tsp. apple cider vinegar

STREUSEL TOPPING

1/2 c. oat flour

1 Tbs. coconut sugar

1/2 tsp. cinnamon

Pinch of nutmeg

Pinch or two of salt

2 Tbs. coconut oil

Optional: 2 Tbs. walnuts, finely chopped

 
DIRECTIONS

1. Preheat oven to 350. Line a 9" loaf pan with parchment paper and set aside.

2. Create three mixtures:

Mixture 1: In a small nonreactive bowl, combine coconut milk and apple cider vinegar and set aside.  (It may start to curdle slightly - which is what you want.)

Mixture 2: In another small bowl, combine melted coconut oil and honey.

Mixture 3: Now combine oat flour, coconut sugar, baking powder, cinnamon, and sea salt.

3. Combine all three mixture togethers and stir. Pour into prepared pan.

4. For the topping, combine remaining 1/2 c. oat flour with cinnamon, nutmeg, and salt. Add chopped walnuts if using. Drizzle melted coconut oil over the oats and spices and toss with a fork until a crumbly mixtures forms, similar to wet sand. Drop evenly over batter.

5. Bake at 350 for 25-30 minutes or until set.  Remove from oven and let cool. Holding the parchment paper, lift the cake out of pan.  Slice into squares and serve.

I like to place the individual squares in muffin liners.  It makes them easy to pick up if you're serving them to a group.  And they're prettier too:)

BAKERS' NOTES:

  • Oat flour is just old fashioned oats ground finely in a food processor.  Buy oat flour if you want, but I never do. I just make it from whole oats!
  • For the sake of your coffee cake's appearance, use the parchment paper.  Trying to slice it and removing it piece by piece with a spatula will result in crumbly messy squares.  The parchment paper means no clean up, and the whole thing lifts right out so you can cut it evenly into squares.
  • Do not substitute maple syrup for the honey.  It will make the batter too runny.  In some recipes, the two are fairly interchangeable, but not here.
  • If you don't have brown rice flour, use all oat flour.  Using the rice flour will give the cake a finer crumb, but it is excellent both ways!
  • If you need to lower the sugar/carb count, use stevia or erythritol instead of the coconut sugar.
  • You can use any unsweetened milk you like here: coconut, almond, rice, etc.  I would like to try it with buttermilk some time!! (Although it would no longer be dairy-free).
  • Add 1/2 c. frozen blueberries to the batter for Blueberry Coffee Cake.