Guess what we woke up to this morning?
More snow. And I’m told there’s 8-12 more inches on its way.
Normally, I wouldn’t mind because snow is gorgeous when it’s falling from the sky and blanketing the trees.
But I really only love it during the months of December and January.
Now it’s just getting kind of annoying.
One plus, is that my husband’s flight to DC was cancelled. Now he’s able to stay home all week. Although, he still works from his home office, it’s still nice to hear him clunking around upstairs.
Looks like today will now be a baking and house cleaning day.
Happy Snowday…I mean Wednesday!
For the topping:
3/4 Cup Artisan Flour Blend
1/2 Cup Dark Brown Sugar, packed
1/4 Cup Gluten Free Oats
1 teaspoon Ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 Cup Dairy Free Butter
For the cake:
1 1/2 Cups Artisan Flour Blend
3/4 Cup Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1/4 Cup Dairy Free Butter, plus more for greasing pan
1 Large Egg
1/2 Scant Cup Almond Milk, plus 1 heaping Tablespoon Almond Milk Yogurt
1 teaspoon Pure Vanilla Extract
Preheat oven to 375 degrees and butter an 8 inch square baking pan. Make the crumb topping by whisking all of the dry ingredients and then crumbling in the butter with fingers. Work it in gently until it resembles medium-sized crumbs.
Next, make the cake. Whisk all dry ingredients together in a medium bowl. Blend all wet ingredients except the butter, and add to dry mixture. Add butter. Fold with a rubber spatula until just combined and spread evenly in buttered pan. Top with crumb mixture and bake for 30-35 minutes or until toothpick poked in center comes out clean. Start checking at 25 minutes.
Serve warm with a dollop of butter on top.