OAT FLOUR COFFEE CAKE | GLUTEN-FREE CLASSIC COFFEE CAKE
Provided by: Nellie
Total time: 55 minutes
Prep time: 10 minutes
Cook time: 45 minutes
|1 cup milk (If you sub buttermilk, skip the vinegar.)|
|1 1/4 tablespoon vinegar (If using buttermilk, skip this.)|
|2 teaspoons vanilla extract|
|3 tbsp oil (any mild veggie oil will work fine.)|
|2 cup oat flour ((white also works))|
|1 cup sugar (You can use part sugar and part honey, if you like.)|
|1 1/4 teaspoon baking powder|
|1/2 teaspoon salt|
|2 tablespoons cinnamon|
|1/4 cup oat flour|
|1/3 cup brown sugar|
|3 tablespoons oatmeal|
|1/4 cup oil (or melted butter.)|
|1 tablespoon cinnamon|
- Preheat oven to 350 F.
- Spray an 8 by 8 baking pan and set aside.
- In a large bowl whisk together the milk, vinegar, vanilla, and oil. Set aside. (the vinegar and milk sitting together will make a buttermilk, skip this if using buttermilk)
- In a small bowl, stir together the ingredients for the streusel…until crumbly.
- After the milk mixture has set for about 10 minutes, add the rest of the ingredients (flour, baking powder, salt, cinnamon and sugar). Stir just until mixed.
- Pour batter into the baking pan.
- Drop the streusel into the pan by the spoonful and use a knife to drag it around, a bit, in swirls. Or, spread it on the top of the batter. (really, how you do your streusel is a personal preference :). Some people even double the streusel and do both the swirl and top)
- Bake for between 35-45 minutes, checking after 35. It is done when a knife inserted comes out clean. Serve warm, with butter.
Calories 358 kcal, CarbohydrateContent 52 g, ProteinContent 5 g, FatContent 14 g, SaturatedFatContent 1 g, CholesterolContent 2 mg, SodiumContent 150 mg, FiberContent 2 g, SugarContent 31 g, ServingSize 1 serving