Classic Coffee Cake

Take a break with some Coffee Cake made from our Kember’s Gluten Free Waffle Mix. The delicate crumb and crunchy topping make this a Sunday morning repeat in our home!

STREUSEL TOPPING:
1/3 cup packed brown sugar
1/4 cup Kember’s Waffle Mix
1/2 teaspoon ground cinnamon
3 Tablespoons firm butter or alternative
1/2 cup walnuts, coarsely chopped

COFFEE CAKE:
2 cups Kember’s Waffle Mix
1/2 cup evaporated cane juice
1/3 cup butter alternative, melted
1 egg
1 cup milk alternative (almond, rice, soy, etc.)

Preheat oven to 350 degrees.  Lightly spray a 9”x9” baking dish with cooking spray.  To make the streusel topping, mix the brown sugar, waffle mix, and cinnamon in a small bowl.  Cut butter alternative into mixture until particles are the size of a small pea.  Mix in walnuts and set streusel aside while you work on the cake.

For the cake, mix waffle mix and evaporated cane juice together in a medium bowl, set aside.  Mix butter alternative, egg, and milk alternative with hand mixer until combined. Add liquid ingredients to the dry mixture and blend on high until most lumps are gone.  Pour half of the cake batter into the prepared baking dish and sprinkle half of the streusel over the top.  Repeat. 

​Bake for 35-40 minutes or until a wooden pick inserted comes out clean.

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