now: i love cake as much as the next person
except: when i'm trying to find the unfindable
what: a coffee cake recipe with streusel (i know, what the?!) topping
ie: a coffee flavoured cake with crumbly sandy junk on top
OMG GOOGLE YOU LET ME DOWN
let me make some helpful key words for future "COFFEE FLAVOURED COFFEE CAKE" seekers
topping:
0.5c gluten free flour
0.25c chestnut flour
0.25c coconut flour
0.3 brown sugar
4tsp ground cinnamon, nutmeg, cloves
0.25c canola or other neutral oil
cake:
0.75 non-dairy milk
1tsp apple cider vinegar
0.3c sugar
0.5c canola or other neutral oil
0.25c coffee reduction (i used up leftover stovetop espresso; on lowest heat, allow 1c coffee to reduce with 3Tbs sugar until thick and syrupy; do not allow to burn)
1.25c plain flour
2Tbs coconut flour
2tsp baking powder
0.5tsp salt
preheat over to 180C.
grease an 8"/20cm round springform tin. mix milk and vinegar in a small bowl; set aside for 1 minute to curdle. stir in sugar, oil and coffee reduction.
make the topping: in a small-medium bowl, mix flours, sugar and spices. drizzle oil and mix with fingers or a fork until crumbs form and mixture is like damp sand. set aside.
in a large bowl, whisk flour, baking powder and salt. pour in wet mixture, and mix gently until smooth. scrape batter into pan; sprinkle evenly with topping.
bake for 30 minutes or until knife comes out clean.
this would probably work better if the recipe was increased by 50%, or the tin was 6"/15cm.
