Have you ever had an an American style coffee cake? Not a coffee flavoured cake which were so popular in the U.K. in the 80s but a spiced cake made to be eaten with coffee?
A few years back I worked on a project in the US Virgin Isles (beautiful Caribbean waters), and we ate an American style diet and as we were very busy, convenience was the key. I have to say the catering, which we took turns to help with, was not always very inspiring, however, crumbly topped spiced coffee cake was one flavour which stayed with me. If I remember correctly, it was a boxed cake mix we used, but certainly not a familiar style of cake in the UK.
I’ve tried to recreate my memory with little success over the years, but now I think I’ve cracked it. The sponge is moist and spiced and the topping is sweet, crunchy and crumbly – and indeed does go rather well with a coffee. Handily enough it also makes a great pudding when served with custard. Double bonus to have a recipe with multiple uses up your sleeve.
Cinnamon Streusel Coffee Cake
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 2 cups self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/4 cup Bird’s custard powder or corn flour
- 1/2 cup dairy-free margarine, such as Pure
- 1 cup sugar
- 1/2 tsp cinnamon
- 3/4 cup soya yogurt, preferably vanilla flavour
- 1 tsp vanilla extract
- 3/4 cup oat milk
For the filling:
- 1/4 cup soft brown sugar
- 1/2 tsp cinnamon
For the streusel topping:
- 1/2 cup plain flour
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/4 cup dairy-free margarine, such as Pure
- Mix together the brown sugar and cinnamon for the filling and set aside.
- In a bowl stir together the flour, sugar and cinnamon for the streusel topping. Rub in the margarine with your fingertips to make a crumble like consistency. Set aside.
- Preheat the oven to 180 degrees centigrade/gas mark 4. Grease and line a spring-form cake tin
- Sift together the flour, custard powder or corn flour and bicarbonate and set aside
- Mix together the yogurt, oat milk and vanilla and set aside
- Cream together the margarine and sugar until light and fluffy
- Alternately add the flour and yogurt mix (about 1/3rd of the mix each time) and whisk well between each addition.
- Pour 1/2 of the mix into the cake tin and level off.
- Sprinkle over the cinnamon/sugar mix on top, then pour the rest of the cake mix over the top.
- Scatter over the streusel mixture and then bake for 35-40 minutes, until a knife cones out clean
- Cool briefly in the tin before unmoulding.