Dairy Free Classic Coffee Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

This is the coffee cake you make when you want cinnamon-streusel swirls running through every bite and a thick blanket of crumb topping on top. The batter comes together with eggs and a touch of vanilla for a tender, tight crumb, then gets layered with a brown sugar and cinnamon streusel studded with chopped walnuts or pecans before baking into a deep golden top. Slicing into it reveals that classic ribbon of spiced crumble running through the middle, plus a second crunchy layer on top that stays craggy even after it cools. It bakes up moist and rich with real structure, the kind of cake that's just as good slightly warm from the pan as it is the next morning with coffee. It's a great pick for a dairy free brunch spread, and it keeps beautifully on the counter for a day or two if you can resist eating it all at once.

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Ingredients

12 servings

For the cake

2 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream

For the streusel

1 cup packed light brown sugar
½ cup all-purpose flour
2 tsp ground cinnamon
¼ tsp salt
6 tbsp unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
2
Make the streusel: In a medium bowl, whisk together the brown sugar, 1/2 cup flour, cinnamon, and 1/4 tsp salt. Pour in the melted butter and stir with a fork until the mixture clumps into coarse, sandy crumbs. Fold in the walnuts or pecans, if using. Set aside.

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