Do you have any recipes that are heirlooms in your kitchen rotation? This is a recipe from my Grandma Betty - always ready with something for anyone who came over …including this coffee cake! I have made this my own by substituting wheat flour for gluten free and eliminating lactose with dairy free yogurt. When I make drinks there is often a fruit puree strained out of the drink syrups and I often use those in THIS recipe - so no good fruit is wasted!
Overnight COFFEE CAKE DF • GF • VG
Serves 9 large portions
Breakfast Cake:
1 cup oil
1 teaspoon almond extract
1 cups sugar
2 eggs, beaten
¾ cup yogurt (Lark Loves any DF Plain)
1 ¼ cups flour (Lark Loves Bob’s Red Mill gluten free 1 to 1 baking flour)
1 c whole wheat flour or oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Filling:
2 cups fresh or cooked fruit
Topping:
1 cup rolled oats
¼ cup flour (Lark Loves Bob’s Red Mill gluten free 1 to 1 baking flour)
½ cup brown sugar
1 t canola or grapeseed oil
1 t cinnamon
Preheat the oven to 375 degrees. Cream oil, almond extract and sugar. Add eggs and yogurt, beat well with an electric mixer fitted with paddle attachment. Add flour, baking powder, baking soda and mix well. Put half of the batter in a greased 9x13 pan. Cover with all of the fruit or cooked fruit filling. Put the rest of the batter on top. (I use a knife to spread this around). Sprinkle on the topping. Cake can settle in the refrigerator overnight or can be baked immediately for 25 minutes at 375°.
