Lemon Coffee Cake

Tangy coffee cake with a brown sugar and cinnamon crumble topped with lemon glaze. This recipe doubles as a breakfast item or as a dessert. Baked in a 8.5″ x 4.5″ ceramic bread pan which acts as storage for this coffee cake after it is baked. It is equal parts easy and delicious.

Overview

In a large bowl begin by measuring the flour, baking powder, baking soda, and salt. Once all the ingredients are added we can set the bowl off to the side.

In a small, separate bowl, add the crumble ingredients. Add the brown sugar first and then the cinnamon. Using a fork or whisk, stir the crumble mixture until it is well combined.

The crumble is used as a topping and also is added to the middle layer. Although, in my experience it tends make a dip in the center of the coffee cake, reminiscent of a big “U” after it is baked. We will discuss this process a little later in the post.

Next add the silken tofu to the food processor with the sugar. Blend until everything is mixed together well and no sugar crystals are still visible.

Silken tofu in this instance is standing in as our egg replacer. It adds moisture and acts as a binding agent for the coffee cake. Which makes it light and fluffy.

There are several types of tofu so you’ll want to double check that you are using silken tofu. It is ideal for dips, smoothies, sauces, puddings, and in our case, baking. I usually put the leftover silken tofu in a container and use it in my Every Day Smoothie.

At this stage grate the lemon. Since it is the star of this recipe let’s dive a little deeper into selecting one next.

Lemon Selection

When choosing a lemon for cooking, there are a few factors to consider. A ripe lemon is typically yellow or yellowish-green and firm, with a shiny skin that is not wrinkly or mushy. Here are some additional tips to help you choose the perfect lemon:

• Color: A ripe lemon will typically be a bright yellow or yellowish-green color. Avoid lemons that are green or have brown spots, as they may not be ripe yet or may be overripe.
• Firmness: A ripe lemon should be firm to the touch. Avoid lemons that are soft or mushy.
• Skin: A ripe lemon will have a shiny skin, not wrinkly or mushy. Avoid lemons with wrinkles or soft spots.

By considering these factors, you can choose a lemon that is ripe and ready to use. Remember, a good lemon can make all the difference in the flavor and quality, so take the time to choose the best one you can find.

Mixing it up

Once the lemon zest is ready it is time to start adding the ingredients to the stand mixing bowl. Add the softened vegan butter, tofu mixture and the lemon zest. On a low speed mix all the ingredients until they are smooth.

In a small measuring cup add the oat milk and apple cider vinegar. Give it a quick stir to combine both ingredients. The apple cider vinegar will help the baking soda react and make the coffee cake fluffy.

As a kid, if you ever had the good fortune of making a volcano with vinegar and baking soda it is the same concept. But instead of making a mess the reaction yields delicious coffee cake.

Add the oat milk mixture and the flour ingredients, we measured earlier, in halves to the mixer while it is on a low speed. Mix until everything is combined well. Take care not to over mix the coffee cake batter.

Usually I will remove the mixing bowl from the standup mixer a little early. Then using a silicone spatula turn the batter by hand. This gives me a little more peace of mind that the batter won’t turn gummy from being over mixed. Besides you can’t let the machines have all the fun. 🙂

Some lumps in the batter is okay. There is no effect on the final result after baking. Which you can see in the photos below.

Filling the bread pan

We are in the homestretch at this point. Preheat the oven to 350ºF. Once the oven comes up to temperature proceed by adding a tablespoon of vegetable oil to the empty ceramic bread pan. Then using a paper towel spread the oil evenly to coat the inside of the pan.

Fill half of the bread pan with the coffee cake batter. Using a spoon sprinkle half of the crumble mixture over the batter. Then repeat with adding the remaining batter followed by the remaining crumble mixture on top.

Bake for 45 to 50 minutes and remove from the oven when a toothpick inserted into the coffee cake comes out clean. If the toothpick is still gooey then add a few minutes to the cook time and repeat until it does come out clean.

Allow the coffee cake to cool on a wire rack completely before creating and adding the glaze. If the coffee cake is still warm then the glaze may not set correctly. These ceramic bread pans retain their heat well so time and patience is key.

Lemon Glaze

Once the coffee cake has cooled sufficiently it is time to make the glaze. Cut the lemon into two pieces and juice one of the halves into a measuring cup. Remove any seeds that may have fallen into the measuring cup.

In a medium bowl add the powdered sugar and lemon juice. Using a small spatula mix until fully combined.

Evenly distribute the lemon glaze over the top of the coffee cake. Use a spatula to help even the glaze over the top of the surface. Then place in the refrigerator for several hours or until the glaze sets. You will notice a change in the consistency from a liquid to an icing.

To serve, carefully cut into the coffee cake by cutting a slice and then cutting around the perimeter to create separation from the bread pan. The first slice is always the trickiest.

Equipment Considerations

For this recipe I used a stand mixer. But it isn’t a requirement to complete this recipe.

Hand Mixer – a hand mixer will also be able to do everything that a stand mixer can do. These are often much more economical and easier to store.

By Hand – If you are without any fancy electrical mixing gadgets don’t fret. It is achievable to mix everything by hand for this recipe as well. It just takes a little more effort.

Bread Pan – For this recipe I used a ceramic bread loaf pan. To be honest I’m not sure how a metal bread loaf pan would compare since I don’t have one. But if you keep an eye on the coffee cake to make sure it doesn’t burn then the results should be comparable.

Storage

To store the coffee cake simply add a piece of aluminum foil over the top of the bread loaf pan and place in the refrigerator. The coffee cake should keep nicely for up to a week.