Jaime's Way: 2020

Jaime's Famous Coffee Cake

Back in 2008, I came across this recipe from a site called Mr.Breakfast.com and I've had the same print out in my kitchen ever since. I even shared the original recipe in this blog in 2012! The method has been adapted by me over the years to fit my changing eating habits, and this cruelty free version is my favorite! I hope you enjoy it as much as I have!

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed brown sugar (divided)
2 teaspoons ground cinnamon (divided)
3/4 cup of melted Miyoko's non dairy butter, or other plant based butter
1 cup unsweetened almond milk, I prefer Full Circle brand
1/2 cup plain applesauce
1/2 cup chopped pecans, walnuts will also work

Coat a 9" x 13" baking dish with a very thin layer of coconut oil and then dust with flour. One batch will also make 5 mini loaf tins or crocks to be easily shared with friends. In a large bowl, combine the flour, baking powder and soda, salt, white sugar, 1/2 cup of the brown sugar, 1 teaspoon of cinnamon, Miyoko's butter, almond milk, and applesauce. Beat until well combined and then pour into baking dish(es) of your choice. Cover and chill overnight. (An easy, less wasteful way of covering is to place a baking sheet on top of your dish or mini tins for storage in the fridge.)

When you are ready to bake, preheat the oven to 350 degrees.

While the oven is warming up, thoroughly combine 1/2 cup of brown sugar, 1 teaspoon of cinnamon and 1/2 cup of chopped pecans in a bowl. Sprinkle the sugary nut mixture evenly over the coffee cake batter.

Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. I found if I am using mini ceramic crocks, it takes closer to 40 minutes to be cooked.

Serve warm for the most tastiness!

This coffee cake is perfect for breakfast or dessert and a quick 15- 20 seconds in the microwave will reheat it perfectly. The topping is the most important part, so don't leave it out! Enjoy!

Monday, April 13, 2020

Jaime's Famous Coffee Cake

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1 cup packed brown sugar (divided)

2 teaspoons ground cinnamon (divided)

3/4 cup of melted Miyoko's non dairy butter, or other plant based butter

1 cup unsweetened almond milk, I prefer Full Circle brand

1/2 cup plain applesauce

1/2 cup chopped pecans, walnuts will also work

When you are ready to bake, preheat the oven to 350 degrees.

While the oven is warming up, thoroughly combine 1/2 cup of brown sugar, 1 teaspoon of cinnamon and 1/2 cup of chopped pecans in a bowl. Sprinkle the sugary nut mixture evenly over the coffee cake batter.

Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. I found if I am using mini ceramic crocks, it takes closer to 40 minutes to be cooked.

Serve warm for the most tastiness!

This coffee cake is perfect for breakfast or dessert and a quick 15- 20 seconds in the microwave will reheat it perfectly. The topping is the most important part, so don't leave it out! Enjoy!