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.
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
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
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:)
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.