Classic Coffee Cake

I guess I established myself as a lover of those sugary, fatty treats at Starbucks a few posts ago, but truly, life without coffee cake stinks.  I should say, life without being able to eat any kind of coffee cake out of the Starbucks pastry case stinks.

So I made my own.  And I shared it again with my friends at work.  Success!

What's best about this coffee cake?  The fact that there is a gooey cinnamon center, sweet crumbly goodness, or it only takes ten minutes to mix it up?  Who knows. . .

First!  Preheat the oven to 375.  Don't forget your oven thermometer!

Coffee Cake Ingredients:
3/4 c Vanilla Soy Milk
1 tsp apple cider vinegar
1/2 tsp Vanilla extract
1/2 tsp Almond extract
1/2 c oil or Earth balance
1/2 c whole wheat flour
3/4 c all-purpose flour
2 tsps baking soda
a pinch of salt

1. Mix all the wet ingredients (Milk, vinegar, extracts, and oil).
2. Sift in the dry ingredients.
3. Mix until thoroughly combined.
4. Now you have coffee cake batter.

Cinnamon  Goop:
1/2 c Earth Balance
1/4 c. Turbinado Sugar
1/4 c. Cinnamon

1. Melt the Earth Balance.
2. Mix in sugar and cinnamon until goopy.
3. Now you have cinnamon goop.

Crumble Topping:
1/2 c whole wheat flour
1/2 c all purpose flour
1/2 c brown sugar
1/4 c oil
a generous pour of cinnamon
a moderate sprinkle of nutmeg

1. Mix it all up until perfectly crumbley.
2. Now you have crumble topping.

Putting it all Together:
1. Pour half of the cake batter in a greased 8x8 pan.

2. Spread the goop evenly across the cake batter.

3. Pour the remaining batter evenly across the goop..

4. Sprinkle the crumb across the top.  It might seem like too much, but it isn't.

5. Bake for 35-40 minutes until a inserted toothpick comes out dry.

This is an awesome, crumbly and gooey coffee cake.  Although it is delicious when you pick at it right from the oven, it is even better paired up with a fresh pot of coffee and the best friends you can find.