Elderflower Pluot Coffee Cake
Katie Reneker
Rated 5.0 stars by 1 users
Category
30 minutes or less
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Dairy free, vegan optional, quick easy treat from Katie Raquel's kitchen
Ingredients
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2 eggs (or vegan egg substitute)
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1 cup sugar
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1 cup almond milk or other plant based milk
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4 tbsp oil
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1 tbsp vanilla extract
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2 cups flour
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1 tbsp baking powder
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1 tsp salt
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1 tsp cinnamon
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1 cup brown sugar
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2 tbsp coconut oil
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2 tsp cinnamon sugar
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1 tbsp Elderflower Pluot Preserves
Cake Batter
Topping
Directions
Preheat oven to 375. For the batter: Mix together the dry. Mix together the wet. Blend but don't overmix.
Pour the batter into 4 greased ramekins or greased square glass pyrex.
In a separate bowl mix together the topping.
Pour the topping into the batter and lightly swirl it in. Bake at 375 for 20 minutes.
Top with a little cinnamon-powdered sugar and an extra dollop of pluot preserves.