COFFEE CAKE

Filling:

3 tablespoons unsalted butter, divided 

1/2 cup brown sugar

1/4 cup oatmeal 

1/4 cup all purpose flour

1 teaspoon cinnamon 

Cake:

2 cups all purpose flour 

1 cup sugar

1 teaspoon baking soda

2 teaspoons baking powder 

1/4 teaspoon kosher salt

1 1/2 cups almond milk 

1 tablespoon apple cider vinegar

1/2 cup greek yogurt 

1/4 cup canola oil 

1 tablespoon vanilla extract 

1 tablespoon lemon zest

Glaze:

1 cup confectioners sugar

1-2 tablespoons almond milk 

1/4 teaspoon kosher salt 

Preheat oven to 350 degrees F. 

Using 1 tablespoon of butter, coat the inside of a 10” springform pan. Set aside. 

In a small bowl mix together the brown sugar, oatmeal, all purpose flour and cinnamon. Using a fork or pastry blender cut the remaining 2 tablespoons of butter into the mixture until the butter is the size of small peas. Set aside. 

Sift the flour, sugar, baking soda, baking powder, and kosher salt into the bowl of a stand mixer fitted with a paddle attachment. In a large (4-cup) glass measuring cup add the almond milk and the apple cider vinegar and let sit for 3 minutes then add the yogurt, canola oil, vanilla extract, and lemon zest. Whisk to combine. 

Turn the mixer on low and slowly pour the wet ingredients into the dry. Mix on slow until the ingredients are just incorporated, about 3-4 minutes. Turn off the mixer and remove the bowl. Use a rubber spatula to scrape up any bits from the bottom of the pan that may not have been incorporated. Transfer half of the batter to the prepared springform pan then top with the brown sugar filling. Pour the remaining batter on top of the filling and bake for 40 minutes or until a cake tester comes out clean. Remove the cake from the oven and allow to cool. 

While the cake cools, make the glaze. Whisk together the confectioners sugar and 1 tablespoon of almond milk. If the glaze is too thick, slowly add more almond milk (about a teaspoon at a time) until the glaze is thick but runny. When you’ve reached the right consistency, whisk in the kosher salt. 

Once the cake has cooled, remove the outer ring of the springform pan and place the cake on a cake platter. Drizzle the cake with the glaze to just moisten. Serve at room temperature.