Trader Joe’s Coffee Cake
I know that most people are probably still working on their New Year’s Resolutions and trying to eat healthy food, but this past weekend I was all about comfort food. I’m still nursing a cold (or some sort of sore-throat-stuffed-sinuses-cough-thing), so I went all out on a baking and cooking extravaganza yesterday that included this Cinnamon Crumb Coffee Cake from Trader Joe’s.
I saw this mix in the store back in October, but it wasn’t until Alix over at Cute and Delicious made this cake that I was convinced I needed to try it! It was easy to make a vegan version – I used vanilla soy milk, egg replacer (1 1/2 tsp. mixed with 2 tablespoons warm water) and oil for the cake. I used Earth Balance for the topping, and opted to make the “crumb in the middle” version.
This coffee cake was awesome! It totally hit the spot, and couldn’t have been more perfect for a lazy Sunday. The crumb layer in the middle was a gooey swirl of cinnamon, and the cake itself was really moist with a hint of nutmeg. The best part is how easily it all comes together. It definitely made me feel better!