A classic coffee cake passed down through the family that makes a perfect treat to enjoy with your coffee.
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings16- 18 servings
Ingredients
3cups+ 2 tablespoons flour
1/2cuporganic vegetable shortening
2 1/2cupsbrown sugarpacked
1teaspoonsalt
2teaspoonscinnamon
1cupfull-fat coconut milk + 4 teaspoons vinegar
1teaspoonvanilla
1teaspoonbaking powder
1/2teaspoonbaking soda
Instructions
Preheat oven to 350 degrees F (180 C) then grease and flour a 10-inch round spring-form pan (or a 9x9 inch will also work).
Combine the first 5 ingredients (four, shortening, sugar, salt, and cinnamon) in a large bowl until well mixed and crumbly. Remove 1 1/3 cups of mixture and set aside. Mix milk and vinegar and allow it to set for about 3 minutes. Add milk and remaining ingredients to bowl and mix well.
Pour half of the batter into prepared pan and top with half of crumb mixture. Bake for 10 - 12 minutes then remove and allow it to cool for about 5 minutes. Carefully spoon the remaining batter over the top as evenly as possible. The first layer should still be very soft so try not to spread the new layer to much or it will break into the bottom layer and create a swirly cake (which is no big deal if that is what you're going for).
Top with the rest of the crumbs and return to oven. Bake for 20 - 25 minutes or until done. Remove it and cool for at least 30 minutes before serving.