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Parve
Easy
10-12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
You’ve heard of coffee cake — the cake you want to sit down with early in the morning and have alongside your steaming hot cup of Joe. Well, I’m here to tell you that there’s a superior cake. It’s the all-purpose, go-to, crowd-pleasing cake to serve at the end of the meal or during a long afternoon playtime alongside a cup of tea (or not; it can stand on its own).
It’s the simple flavors and ease of making it that just hit the spot. I broke this down for you in a way that’s just too easy not to make. Did I mention no mixer needed? Ya, bonus points!
2 and 1/2 cups Glicks Flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sugar
3/4 cup oil
3 eggs
1 cup Gefen Almond Milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon almond extract (tiny but mighty!)
1/2 teaspoon cinnamon
1 11.64-ounce (330-gram) jar Tuscanini Raspberry Jam (the specific measurement is theirs!), room temperature
2 tablespoons boiling water
1/2 cup + 2 tablespoons confectioners’ sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare a tube or Bundt pan by spraying the pan liberally with cooking spray and then dusting it with flour. Then, flip the pan upside down and bang your hand against it once or twice to remove excess flour. Set aside.
Combine flour, cornstarch, baking soda, and salt in a medium-sized bowl. Set aside.
Add sugar and oil to a large bowl. Whisk to combine. Add eggs, one at a time, stirring to combine between each egg.
In the same measuring cup that you used for the oil, add the almond milk, lemon juice, and both extracts.
Add half of the flour mixture to the large bowl of oil, sugar, and eggs. Use a spatula to combine. Pour in the almond milk mixture and stir with a spatula to combine (it will be liquidy — fear not!).
Add the remaining flour mixture and use the spatula to gently stir the flour in until just combined and the batter has thickened. Pour half the batter into the prepared pan. Sprinkle cinnamon from high up, to distribute evenly over the batter
Use a kitchen knife to stir the jam to loosen it up. Spoon all the jam, except two tablespoons, over the batter in the pan. (Reserve two tablespoons jam in the jar for the icing.)
Pour the rest of the batter over the jam. Use a knife to gently swirl the cake (don’t overdo it!). Bake for 50 minutes or until a toothpick comes out clean.
Allow to cool for exactly 10 minutes (set a timer!), then run a knife around the edges and flip or remove cake and place on a cake plate.
I cover mine right away (to sort of steam…it’s weird, but I like it!) and set aside until cooled.
Once cooled, you can glaze.
Add boiling water directly to the jam jar. Mix well to combine. Add confectioners’ sugar and stir to combine. Drizzle over cake.
Slice, serve, and enjoy!
Styling and Photography by Danielle Renov
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do you think this would work with bobs red mil 1:1 gf flour
Hi Daniella,
It’s hard to predict substitutions when it comes to baking. You can try it with a smaller batch and see what happens.
-Chana Tzirel from Kosher.com