I can think of no better way to earn the affections of your coworkers than to gift them with lovely little jars of coffee cake. When the work is piling up, a little sumthin’ sumthin’ with their morning coffee is sure to save a week on the brink.
TOPPING:
1/3 cup plus 2 tablespoons evaporated cane sugar
1 teaspoon ground cinnamon
dash of freshly grated nutmeg
4 tablespoons (1/4 cup) melted non-dairy margarine
2/3 cup unbleached all-purpose flour
CAKE:
1-1/2 cups unbleached all-purpose flour
2/3 cup evaporated cane sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup non-dairy milk of choice
1/2 teaspoon mild vinegar
3 tablespoons mild vegetable oil
1 teaspoon vanilla extract
Makes 4 or 8 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease 4 half-pint or eight 4-ounce canning jars. Place the jars on a rimmed baking sheet.
To make the topping, combine the sugar, cinnamon, and nutmeg in a small bowl. Add the melted margarine and stir until creamy. Use a pastry blender or the back of a strong fork to work in the flour until combined and it looks and feels like wet sand. Refrigerate.
For the cake, combine the flour, sugar, baking powder, cinnamon, and salt in a small bowl. In a large bowl, whisk together the milk, vinegar, oil, and vanilla. Add the dry ingredients to the wet in two batches, mixing until just combined.
Fill each jar ⅔ of the way full. Retrieve the topping from the fridge and divide the crumble among the jars, pressing it down lightly. Bake for 25 to 28 minutes for large cakes and 18 to 23 for smaller cakes, until they are golden and a toothpick inserted in the middle of a cake comes out clean.
Let cool on a wire rack for 20 minutes before serving.