This coffee cake is a delicious recipe that is made in a loaf pan, so it is perfect if you want just a small coffee cake!! I just had some with my morning coffee & it is a perfect cake!
The recipe is from the cookbook Second Helpings Please & is called Streusel Coffee Cake. My mother-in-law gave me this cookbook when Murray & I got married over 35 years ago. The cookbook has recently been reprinted. I think this cookbook is like a bible to some cooks….everything works & the results of these recipes are well-loved.
The original recipe is dairy with the addition of milk & butter. I changed the recipe for the cake & for the topping to make this cake parve – non-dairy…I left out the nuts as well.
I love to have cake recipes that are simple & quick to put together. All the ingredients in the cupboard & pantry so there is not any quick trips to the grocery store needed!
Here is the recipe…adapted from Streusel Coffee Cake in Second Helpings Please
For the Cake
3/4 cup sugar
3/4 cup parve/non-dairy margarine *** I use Becel Vegan margarine
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup orange juice or use water, or any non-dairy milk
For the Cinnamon Filling & Topping
1 tbsp cinnamon
1/4 cup flour
1/2 cup packed brown sugar
2 tbsp vegetable oil
1/4 cups chopped nuts, optional *** I did not add the nuts
Method Preheat the oven to 350f Grease a loaf pan, I sprayed it with non-stick spray
For the Cake
- In the bowl of a mix master, cream the sugar & margarine together, scraping down the sides of the bowl as needed
- Add the eggs & mix well
- Combine the flour, baking powder & salt together
- Add the dry ingredients alternately with the wet ingredients to the batter, mixing well after each addition —- set aside for a sec while you make the topping
- Make the topping: In a small bowl mix the cinnamon, flour,brown sugar & oil together…I used my fingers to mix this together, but you could use a fork!!
- Now, put 1/2 of the cake batter into the prepared loaf pan. Sprinkle 1/2 of the topping evenly over the cake batter…now…put the rest of the batter into the cake pan…I do this by using a spoon & dropping globs of batter next to each other across the top..then using the back of the spoon to spread the batter evenly //without pulling up any of the topping as you go..or as little as possible…then put the remainder of the topping evenly over the batter…. I press it down a bit just so that most of it sticks to the batter which eliminates the all of the topping falling off the cake when it is being cut….
- Bake for approx 50-60 minutes until a tester comes out clean
- Remove the cake from the oven & let cool on a rack
- You can remove the cake & serve it on a plate…or just cut & eat out of the loaf pan!!
- I am going to slice it & put it on a serving plate…
5 thoughts on “Coffee Cake Loaf”
Looks delicious, I really like coffee cake loafs at work or after it 🙂
[…] wanted something chocolate that was non-dairy for dessert to go along side the coffee cake I was serving & didn’t really have time to bake, so remembered this recipe & it was […]
and Norene Gilletz is still a rock star!
She sure is!!!! My fav cookbooks & my fav lady! She is fantastic
She sure is! My fav cookbooks & my fav lady!
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