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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

COFFEE CAKE Recipe

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This recipe for COFFEE CAKE is from Breindy's Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUMB

½ cup Olive Oil
½ cup Sugar
½ cup Brown Sugar
2 tsp Cinnamon
pinch Kosher Salt
1½ cups flour blend (above)

CAKE

1 cup canned Coconut Milk
2 Tbsp Distilled White Vinegar
2 eggs
1 cupL olive oil
2 tsp Vanilla Extract
½ tsp Kosher Salt
½ tsp Baking Soda
1½ tsp Baking Powder
1 cup Sugar
½ cup Brown Sugar
3 cups flour blend (above)

ICING
2 cups Confection Sugar
¼ cup canned Coconut Milk
1 tspDistilled White Vinegar
2 tspVanilla Extract
Directions:
Directions:
1.Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; set aside. 2.Prepare flour blend: Combine ingredients in a large bowl; set aside. 3.In a bowl, mix the crumb ingredients together until a crumb texture forms. Set aside. 4.Mix the coconut milk and vinegar together and allow to sit for 5 minutes while you assemble the rest of the cake. 5.Mix all the ingredients for the cake besides the flour blend and coconut milk mixture in a bowl. Slowly add in coconut mixture and flour blend, alternating between them, ending with the flour. Whisk just until no flour streaks remain. 6.Pour half the batter into the pan. Top with half the crumb mixture. Layer the remaining batter and remaining crumbs. 7. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Cool. 8.In a bowl, mix the icing ingredients. If it’s too thick, add more milk; if it’s too thin, add more sugar. Drizzle over cooled cake and serve. FREEZER FRIENDLY
Personal Notes:
Personal Notes:
taste was good. texture wise was falling apart when dividing. will note after yt

 

 

 

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