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Nata Coffee Cake



Streusel Topping: – 2/3 cup packed brown sugar – 1 cup all-purpose flour – 2 teaspoons cinnamon – 6 tablespoons Real California butter, chilled Cake: – 1/2 cup vegetable oil (or mild olive oil) – 1 cup sugar – 2 large eggs – 1 tablespoon vanilla – 2/3 cup Real California Nata – 1 1/2 cups all purpose flour – 1 teaspoon baking powder – 1/3 teaspoon baking soda – 1/2 teaspoon salt Icing: – 1 cup Confectioners sugar – 2 tablespoons Real California milk – ¼ teaspoons vanilla or almond extract :Nata, Pastry, Coffee Cake, Hispanic Dairy, Cheese
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Prep: 30 minutes

Bake: 40 minutes

Cool: 1 hour

Preheat oven to 350 degrees Fahrenheit.

Spray an 9-inch round pan or an 8-inch square pan with non-stick baking spray, then line with parchment paper. Set to the side.

Streusel Topping: In a mixing bowl combine all ingredients and cut in butter with two forks until combined and small pea shaped balls are formed. You can also use a food processor to cut in the butter. Place mixture back in refrigerator until ready to use.

Cake: In a stand mixer fitted with a paddle attachment beat oil, sugar, eggs and vanilla on medium speed until combined. Using a rubber spatula scrape down sides of bowl, then add in Real California Nata and mix on medium speed to combine. Whisk flour, baking powder, baking soda, and salt together in a separate bowl, then sprinkle it over the wet ingredients. Just mix until ingredients come together.

Pour half the cake batter into the prepared baking pan. Then sprinkle half of the streusel topping on top covering the first layer of cake batter. Pour remaining cake batter over streusel topping and smooth it out using a butter knife or offset spatula. Sprinkle remaining Streusel topping evenly over top.

Place cake on middle rack of oven and bake for 35 to 40 minutes or until toothpick inserted in the middle comes out clean.

Cool for 1 hour before removing cake from pan and placing on a serving plate.

Icing: Whisk all ingredients together and then drizzle icing over the top of the cake.

Yields: 12 servings

Recipe created by Nicole Presley/@presleyspantry for the CMAB