Coffee Cake
YIELDS: One 8” x 4” Loaf
MIXER SIZE: 5 QT
LOAF
INGREDIENT
Tourlami All Purpose
Room Temperature
Flaxmeal
Water
Vegetable Oil
Soy Milk, Silk Unsweetened
Coconut Yogurt
Cocojune Usweetened
Vanilla Extract
Granulated Sugar
Light Brown Sugar
Diamond Crystal Kosher Salt
Psyllium Husk Powder
Cake Flour, King Arthur
Baking Powder
Baking Soda
GRAMS
180
9
36
270
80
75
10
40
3
3
3
60
5
1
LOAF METHOD
Whisk together the flaxmeal and water, set aside to gel.
Whisk together the soy milk, vegetable oil, yogurt, and vanilla.
In a mixer, cream the butter and sugars on high speed until light and creamy, about 5 minutes.
Add the flax egg, mix to combine on low speed.
Alternate wet and sifted dry ingredients, beginning and ending with dries on low speed.
CRUMBLE
INGREDIENT
Tourlami All Purpose, Melted
Light Brown Sugar
Granulated Sugar
Burlap & Barrel Royal Cinnamon
Diamond Crystal Kosher Salt
Orange Zest
Cake Flour, King Arthur
GRAMS
75
55
20
2
1.5
2
120
CRUMBLE METHOD
Using your hands or a mixer, mix together the sugars, cinnamon, salt, zest, and flour.
Add the melted butter, mix until crumbs form. Be careful not to over mix into a dough. Set aside.
ASSEMBLE
Spray the loaf pan, line with parchment paper, spray again.
Spread 225g of batter in the pan. Sprinkle with 115g of crumb.
Spread the remaining batter, then sprinkle with the remaining crumb.
BAKING
Bake 325°F · Low Fan · 50 Minutes · Internal Temperature 205°F-208°F
Cool completely before slicing
NOTES
Bake times and temperatures are a suggestion.
This cake is even better the next day.
The cake can be frozen and defrosted before slicing.
Crumble can be made ahead of time.