Elderflower Pluot Coffee Cake
Dairy free, vegan optional, quick easy treat from Katie Raquel's kitchen
2 eggs (or vegan egg substitute)
1 cup sugar
1 cup almond milk or other plant based milk
4 tbsp oil
1 tbsp vanilla extract
2 cups flour
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup brown sugar
2 tbsp coconut oil
2 tsp cinnamon sugar
1 tbsp Elderflower Pluot Preserves
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.