Coffee cakes or crumb cakes are something I've grown to adore in the last few years. I've always enjoyed their texture, but because nobody around me ever liked them, I somehow always pushed them aside and favoured fudgy and soft cakes. But honestly, we only get one life this time around, so why not start prioritising ourselves a little and indulging in some lovely coffee cakes alongside a cup of coffee or tea?
The texture of this mini coffee cake is pure perfection, as far as I am concerned; just the right balance between that signature dense crumb cake texture, with the soft jam layer, and what I consider to be the perfect topping - a mix of crumble and some flaked almonds. If you want to make any of my cakes, start with this little gem.
Ingredients
For the coffee cake batter
100 grams Greek-style vegan yoghurt50 millilitres carbonated water
30 millilitres neutral oil
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
100 grams granulated sugar
1/2 teaspoon fresh lemon zest
125 grams plain flour, sifted
1 1/2 teaspoons baking powder
For the soft strawberry apple jam
150 grams strawberries, hulled75 grams ripe apples, grated
50 grams granulated sugar
10 grams cornflour
15 millilitres water
For the crumb topping
30 grams vegan block butter, melted50 grams granulated sugar
50 grams plain flour
20 grams flaked almonds
Preparation
Start by making the strawberry jam. Finely chop the strawberries and finely grate the apples. Add them to a small saucepan alongside the sugar, and place it over medium heat. Cook, stirring often, for about 10-15 minutes, until the fruit cooks down into a paste. Separately whisk together the cornflour and water, add it to the jammy fruit, and cook for about 2-3 minutes, until thickened. Remove from the heat and let it cool down.
Next, make the coffee cake batter. Let the oven preheat to 180°C and line a small rectangular cake pan (10x20 cm) with baking parchment. Take a medium bowl and add in the Greek-style vegan yoghurt, carbonated water, oil, almond extract, and vanilla, and whisk until blended.
It is best if the yoghurt is at room temperature, but it will work even if cold.
Add in the sugar and fresh lemon zest, and whisk until the sugar starts to dissolve. Finally, stir in the flour and baking powder, whisk until just blended, and immediately transfer it to the prepared cake pan. Place the pan into the preheated oven, and bake for about 15 minutes or so, or until the top of the cake starts to firm up, so it can hold the jam.
While the cake is baking, make the crumb topping. Mix together the granulated sugar and the flour, add in the melted vegan butter and mix quickly with a fork, until big, beautiful pieces of crumble form.
Once the cake top is firm, add the jam and spread it evenly. Top with the crumb topping and continue to bake for another 25-30 minutes, until baked through. As soon as the cake is baked, take it out of the oven and sprinkle on the flaked almonds abundantly. Let it cool down completely, dust with icing sugar, and serve. Yields 8 individual squares.
