So, it’s Fall. And it’s finally starting to feel like Fall outside. I love it. Fall is probably my favorite season. I love bundling up in sweaters, curling up in front of the fire, drinking warm things, and eating good food. So, to celebrate cooler weather, I made my first quickbread of the season – cinnamon swirl coffee cake!
Now, another thing that comes with Fall is Halloween. And, interestingly enough, the holiday hasn’t ever really been a big part of my life. Growing up, my mom would never let me go trick or treating. So, I actually went trick or treating for the FIRST time last year, at the age of 21! All of the cousins and their kids in my family dressed up as the minions from Despicable Me (you know, the little, adorable yellow things). And I love my cousins. It was just a blast to run around the neighborhood making minion noises, all of the kids and adults dressed up alike. I can’t wait to start trick or treating with my own kids.
Coffee cake is one of those things that just warms you from the inside out. It makes a great breakfast, snack or dessert! Try it warmed up with a little bit of melted butter and cinnamon sugar on top.
The difficult thing about coffee cake for those of us that are lactose intolerant is that most coffee cake requires buttermilk. And I have yet to find lactose-free buttermilk in any store. The good news is that it’s incredibly easy to make! All you need is your favorite lactose-free milk and some lemon juice or apple cider vinegar. For each cup of buttermilk, mix in 2 tbs. or lemon juice or apple cider vinegar and let sit for 5-10 minutes until the milk begins to curdle. It works beautifully and makes a delicious, moist coffee cake.
I hope you enjoy this delicious, cinnamon-y coffee cake! Happy Fall!
- 2 cups all-purpose flour
- 1 1/4 cups light brown sugar, divided
- 3 teaspoons baking powder
- 3 1/2 teaspoons ground cinnamon, divided
- 1 1/4 teaspoons salt
- 2 eggs
- 1 cup buttermilk or 1 cup soy/almond milk + 2 tsp. lemon juice
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 tablespoons butter or lactose-free substitute such as Smart Balance Light Buttery Spread, melted
- Preheat oven to 350. Grease a 9x5in. loaf pan.
- In one bowl, mix together flour, 1 cup brown sugar, baking powder, 1 1/2 tsp cinnamon and salt.
- In a second bowl, combine eggs, buttermilk, oil and vanilla.
- Stir into dry ingredients until smooth. Pour half the batter into the loaf pan.
- In a third bowl, mix together butter and the remaining sugar and cinnamon. Swirl half of this mixture into the batter with a knife.
- Top with remaining batter and swirl in remaining cinnamon mixture.
- Bake for 55-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
- Let cool in pan for 10 minutes before moving to a cooling rack.
** This cake is VERY moist. Which makes it delicious :) Try not to overcook. ** ** Adapted from Food.com. **