Eggless coffee cake with cinnamon walnut streusel topping
A tender & moist coffee cake that has no eggs . It has double dose of buttery cinnamon walnut streusel that is to die for!! Enjoy it alongside your favorite coffee or tea. Great for special weekends or brunch gatherings.
Grease a 8-inch square pan with oil/ butter and dust with flour.
For walnut cinnamon streusel
Mix the brown sugar, flour, cinnamon .
Stir in the melted butter until evenly combined.
Stir in the walnuts and combine to coat well.
Set the streusel aside.
For the Cake
Sift the dry ingredients i.e flour, baking powder, baking soda & salt in one bowl.
In another bowl, whisk the oil, sugar, sour cream and creamer until combined well.
Now add this prepared liquid mixture to the dry ingredient bowl.
With a help of offset spatula spread half of the batter into the prepared pan and sprinkle half of the streusel on top.
Press the streusel layer gently so that it settles on the batter well or Use a skewer or knife to swirl the streusel in a bit so that it doesn’t sink while baking.
Scoop the remaining batter on the top as shown in the photo above .
Spread the batter gently without disturbing the streusel layer in the middle.
Now top the cake batter with the remaining streusel mixture.
Press the streusel layer gently so that it settles on the batter well .
Bake the cake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean.
No need to take the cake out of the pan .
Cool the cake in the pan to room temperature before adding the glaze .
For the glaze
While the cake is baking combine the creamer with the confectioners sugar in a small bowl and stir it with a spoon until the sugar melts and you get a thick runny glaze.
Once the cake cools down glaze the cake with a spoon .
Enjoy it with a cup of coffee or tea.
Left Field Farm Vanilla coffee creamer already has vanilla and sugar in it. If you choose to go with another flavor then add 1 teaspoon vanilla to the cake batter.
Substitute for the creamer -
You may substitute creamer with full fat i.e whole milk and add 1/4th cup extra sugar for the cake. Please add 1 teaspoon vanilla extract too.For the glaze substitute creamer with milk too.Sub sour cream with thick yogurt and 1 teaspoon lemon juice.
Expert Tip -
The batter is thicker as compared to other cake batters. This is mainly to keep the middle streusel layer from sinking to the bottom.
Simply blob the batter in the pan and spread it with a spatula evenly.
You may unmold the cake if you desire.
Servings -Makes 16 two inch servings for tea party or brunch .Flavoring-Instead of cinnamon you can use pumpkin spice, chai spice or simply skip it. How to store coffee cake ?This eggless coffee cake keeps well up to 3 days at room temperature without the glaze . Just keep it covered all times in an airtight container or a cake box to prevent the cake from drying out.Glazed cakes should be refrigerated and will stay well up to a week in the fridge.You may choose to freeze the coffee cake individually wrapped for up to 3 months.