Ok, so tell me if I’m the only one who thought this…
…but I always thought coffee cake actually had coffee in it. I mean, maybe it should because that sounds delicious, but it’s also good as is with no coffee. Either way, can’t we just fix the confusion and just call it crumb cake or something? I think it’s just as good a title for this simple and classic treat.
Another question; does this count as a breakfast food? Personally, I believe in a balanced approach to health and nutrition so def wouldn’t recommend having it as a regular breakfast. However, sometimes the weekends just need to start off with a little something sweet. Otherwise, this is a perfect dessert or afternoon sweet for house guests.
Crumb cake is one of the few recipes that can hold it’s own. I’m also one of those “everything could use some chocolate” type of people but this is one exception that, honestly, probably wouldn’t be improved by chocolate. Now, maybe if you left out the cinnamon and went for a more neutral flavor you could create like a chocolate chip muffin bread and that would be bomb.
I’ve tried quite a few variations of coffee cake/crumb cakes in the past but this one is my favorite. It’s quick, easy, and doesn’t need any crazy ingredients. I even use one bowl to make the cake batter and the streusel topping so we can all have less dishes.
I really want to know what you think if you try it out, so let me know in the comments or on Instagram.
---Cinnamon Crumble Coffee Cake ---
A sweet and healthy coffee cake that brings together the flavors of coconut and fresh blackberries. it's dairy free and vegan so it makes a great breakfast or snack!
1 cup brown sugar 1 tablespoon chia seeds 1 cup full-fat coconut milk 1/3 cup coconut oil, melted 1 teaspoon vanilla extract 1 teaspoon salt 2 teaspoons baking powder 2 teaspoon cinnamon 3 cups all purpose flour
1/2 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup brown sugar 1 cup all purpose flour 1/4 cup coconut oil, melted
Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch pan with a light amount of oil. In a medium mixing bowl, combine chia seeds and coconut milk and set aside for about 10 minutes. Add the melted coconut oil, salt, baking powder, cinnamon, vanilla, and sugar. Mix in the flour just until smooth.
Pour the batter into the prepared pan and smooth with a spatula. In the same bowl (no need to wash) stir together the ingredients until well combined into a crumbly dough. Sprinkle the topping over the pan as evenly as possible. Bake the cake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least 15 minutes before cutting.