When the weather man calls for a blizzard, you batten down the hatches…and make coffee cake. Because when the power goes out, you want a flashlight in one hand and a fork in the other.
Home made coffee cake is so easy, and it fills your home with bold aromas like nutmeg and cinnamon! Soft, warm, sugary goodness. A great companion for breakfast, afternoon snack, and dessert. Or when there’s a white out in your backyard.
So let’s procrastinate that shoveling a little while longer. Enjoy some cake and coffee while that snow piles up on the driveway.
No one would ever know this is gluten free so let’s just keep that our little secret. It’s also low-fodmap and corn free. And I bet that you already have all or most of the ingredients on hand. Can my day get any better?? Guilt free and pain free. Just how I like it.
- 2.5 cups flour (for gluten free, use Namaste Gluten Free Perfect Flour Blend)
- 1 cup dark brown sugar (keeps it moist)
- 3/4 cup cane sugar
- 2/3 cup canola oil
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp cinnamon
- 1 egg
- 1 Tbsp lemon juice
- 1 cup milk (for low-fodmap, use lactose-free dairy milk)
- 1 tsp baking soda
- 1 tsp baking powder (check out this corn free recipe)
Note: This recipe normally calls for buttermilk but you can easily make your own with only 2 ingredients! Add 1 Tbsp of lemon juice to a 1 cup measuring cup. Fill milk to the 1 cup line and let sit for 5 minutes. Wa-la! Buttermilk! Totally beats buying a ton of it at the store.
Preheat your oven to 350 F. Add 1 Tbsp of lemon juice to a 1 cup measuring cup. Fill milk up to the 1 cup line and let sit for 5 minutes to create buttermilk.
Add flour, sugars, nutmeg, salt, and cinnamon to a large bowl and mix well. Add oil and mix until crumbly. Set 3/4 cup aside to use later as a topping.
Pour half of the buttermilk and 1 egg into a bowl and mix well. Add buttermilk and egg mixture to dry mixture to make batter. Mix well.
With the other half of the buttermilk still in the measuring cup, add baking soda and baking powder to the milk and whip with a fork. As you whip, the mixture should begin to froth and rise – continue mixing until the foamed milk reaches the 1 cup line.
Fold into cake batter. Pour batter into a greased 8×11 or 9×13 pan. Sprinkle reserved topping over batter and bake for 35 minutes until toothpick comes out clean.
When done, remove from oven and allow coffee cake to sit 5 minutes before serving.
Pair with a warm cup of coffee, of course! May you find this as delicious as we do!