This coffee cake is a moist and fluffy vanilla cake with a cinnamon sugar center finished with a crumb topping! Made with no eggs or dairy, this easy coffee cake is perfect with any hot beverage!
Preheat the oven to 180C/350F. Line a 9 x 13 inch pan and set aside.
In a small bowl, mix together the cinnamon filling and set aside. In another bowl, make your crumble topping. Mix all the crumble ingredients together, until a coarse texture remains.
Prepare the cake. In a large mixing bowl, add your dry ingredients. Then mix in your wet ingredients until combined.
Spread half the cake batter into the lined pan. Sprinkle the cinnamon filling all over the top. Carefully pour the other half of the cake batter on top. Evenly sprinkle the top with the crumble topping.
Bake the cake for 30-35 minutes, or until a toothpick comes out clean. Once a toothpick comes out clean, remove from the oven.
Let the cake cool completely. Once cool, prepare the glaze by whisking together the powdered sugar with water. Drizzle over the top.
Notes
* For a sugar free cake, replace the sweetener with erythritol and sugar free brown sugar.TO STORE: Cake can be stored at room temperature, in a sealed container, for up to 3 days. TO REFRIGERATE: Place leftover slices of cake in a sealable container and store in the refrigerator for up to 2 weeks.TO FREEZE: Store in the freezer in a ziplock bag, for up to 6 months.