Dairy Free Coffee Cake

-Melt 1/2c of butter on low. Melt fully and then let cool for 20 minutes.

-Preheat your oven to 350 degrees. In a medium sized bowl, add in flour, baking soda, and baking power. Whisk together and set aside.

-In a large bowl, add sugar and then melted butter, eggs, milk, and vanilla. Using a hand mixer, mix these ingredients until combined and sugar is semi dissolved (about 2 mins).

-Add flour mixture and mix again until combined. Don’t over-mix! Set aside.

-Make the filling by adding 4 tbsp of cinnamon and 1.5 cup of brown sugar to a small bowl. Whisk together.

-Add parchment paper to the bottom of your 9x9 metal pan and lay 1/2 of the batter down and spread evenly (your batter will be sticky). Sprinkle 2/3 of your filling on top of your cake batter until it’s fully covered. Save the other 1/3 for the topping.

-Pour the second half of batter on top and spread evenly. Set aside and begin your topping.

-To your leftover filling, add in 1/2c flour and a pinch of salt. Add 1/3c (75g) of softened butter and with your hands, mix everything until you’re left with small cinnamon sugar buttery chunks. Sprinkle this on the top of cake batter.

-Bake at 350 for 50-55 minutes. Remove from oven and let cool completely (1 hour at least). Scrape the edges with a knife to loosen the sides and carefully remove your cake from the pan by flipping it onto a cutting board face down. Remove the parchment paper and flip the cake back over.

-Make icing by combining 1 cup of powdered sugar and 2-3 tbsp of milk and whisking together. Drizzle this on top once cake is cooled. Cut, serve, and enjoy!