Bubby’s Coffee Cake with Chocolate-Walnut Ribbon (Dairy-Free)

Bassi Gruen Bassi Gruen
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My bubby, a”h, was a fabulous baker. This coffee cake was one of our family’s favorites, and she made it for us often. It has a rich crumb, and the nut mixture both ribbons through the cake and creates a crunchy topping. I like making it for Shalosh Seudos dessert — although it’s also terrific at a Shabbos morning kiddush, when you can enjoy it with coffee.

 

Yields 1 tube or bundt pan

1h 10m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Tree nuts, Soy, Egg, Wheat

Directions

Prepare Bubby’s Coffee Cake

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Beat the oil and sugar until light and fluffy. Add the eggs, one at a time, and the flavorings. Mix the baking powder into the flour and add it to the batter, alternating with the soy milk. Beat well.

  3. Mix all the topping ingredients.

  4. Pour half the batter into a well-greased tube or Bundt pan. Sprinkle on half the nut topping. Pour the remaining batter on top. Sprinkle on the remaining topping.

  5. Bake for 50 to 60 minutes or until a toothpick comes out clean.

Credits

Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature.

Description:

Photography by Sina Mizrahi

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2 Comments

Freidy •

Very pretty! what can i use instead of the walnuts? I have a nut allergy

Raquel Malul Kosher.com Team •
Reply to Freidy

I would just skip them!

Pesha Chaya Brenner •

Can I omit the rum flavor? What can I use instead if it needs a replacement?

Raquel Malul Kosher.com Team •
Reply to Pesha Chaya Brenner

You can just omit it. If you'd like to add another flavoring you can, but totally not necessary.