Fluffy, moist, cinnamon inducing heaven
Fun Fact: there is no coffee in coffee cake. That's right. We've been lied to all our lives. I am here to set the record straight.
1. Coffee is so so so good in coffee cake.
2. Inside me lives a basic 12 year old girl who constantly yearns for pumpkin spice lattes.
3. She took over me tonight.
Ingredients:
For the cake:
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup plant based milk (I used almond)
1 tbsp vanilla bean paste, or extract
3 cups all-purpose flour
1 cup white sugar
3/4 tsp salt
4 tsps baking powder
For the cinnamon topping:
1 1/4 cups brown sugar
1.5 tbsps instant coffee powder
1.5 tbsps ground cinnamon
2 tbsps vegetable oil
Directions:
Preheat the oven to 350°F and prepare a medium sized baking dish, around 7-x-11-inch, with oil and parchment paper.
In a large bowl, whisk together pumpkin puree, oil, milk, and vanilla.
In a medium bowl, whisk together flour, sugar, salt, and baking powder.
Whisk dry ingredients into wet ingredients until batter is just combined.
In a separate small bowl, prepare the cinnamon topping by mixing together the brown sugar, coffee powder, and cinnamon.
Pour half of the cake batter into the pre-prepared baking dish. Top with half of the cinnamon topping and pour on remaining half of the batter. Evenly spread out remaining cinnamon topping on the top of the batter, and lightly drizzle the 2 tbsps of oil across the top of the cake.
Bake for 40 minutes or until a toothpick inserted into the center can be removed with only a few moist crumbs attached.
Slice, serve, and enjoy! Store in the refrigerator for up to one week, though it won't last that long.
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