Cinnamon Walnut Coffee Cake

I wish I could say I was the type of person who only craves dessert after dinner. Alas, that is almost never the case. A few weeks ago, in fact, I woke up on a Saturday morning with the fiercest craving for cake! What kind of cake goes perfectly with a Saturday morning cup of coffee, you ask? Why, coffee cake, of course!

This is my take on a classic coffee cake with a cinnamon streusel-like topping. There are very few ingredients in it, which is nice on the pocketbook, and it’s relatively easy to put together. If you’re in a time crunch, you can get your topping ready first so that you’re all set to put in top of the cake and throw the whole thing in the oven!

Ingredients (cake):

• 1 1/2 cups flour (whole wheat, all purpose, or buckwheat)
• 1/2 cup unrefined sugar (I like coconut)
• 1 tsp baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2/3 cup coconut yogurt (cultured coconut milk)
• 1/3 cup virgin coconut oil
• 1/2 almond milk (soy or hemp will also do)
• 1 1/2 tsp vanilla extract

Ingredients (streusel topping):

• 1/2 cup unrefined sugar
• 1 1/2 tsp ground cinnamon
• 2 tbsp coconut oil, melted
• 3/4 cup walnuts, chopped roughly

Directions:

1. Preheat oven to 350.
2. Spray or oil an 8 x 8 inch baking pan. Set aside
3. Stir together topping ingredients. Set aside
4. Whisk together flour, sugar, baking soda, baking powder, and salt.
5. Fold in oil, milk, sour “cream”, and extract.
6. Pour in baking pan and cover with streusel.
7. Bake for 30 minutes.

Enjoy!