Cherry Coffee Cake with Oat Crumble Topping

Ingredients

• ¼ cup Unsweetened Plant-based Milk
• 1 tbsp Flaxseed Meal
• ½ cup White Whole Wheat Flour
• ½ tsp Baking Powder
• ¼ tsp Baking Soda
• ¾ tbsp Almond Butter
• 3 tbsp Unsweetened Applesauce
• 3 ½ tbsp Maple Syrup
• 2 tsp Vanilla Extract
• ½ tsp Pure Almond Extract
• ¼ cup Rolled Oats
• ¼ cup Oat Flour
• 2 tsp Lemon Juice
• ¾ cup Fresh Sweet Cherries

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. In a small bowl, stir together the plant-based milk and flaxseed meal; let stand 5 minutes.
2. In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, and a pinch of salt.
3. In a medium bowl, stir together the almond butter, 1 teaspoon of the applesauce, ½ teaspoon of the maple syrup, 1 teaspoon of the vanilla, and a small pinch of the almond extract. Fold in the rolled oats and oat flour to form the crumble topper; set aside.
4. Stir the lemon juice, remaining applesauce, remaining maple syrup, remaining vanilla, and remaining almond extract into the flaxseed mixture until combined. Pour into the flour mixture and stir until just combined. Season with salt to taste.
5. Spread batter evenly in the prepared pan. Scatter the pitted cherries over the top, pressing half of them gently into the batter. Drop the oat crumble topper in small spoonfuls evenly over the cherries.
6. Bake for 45 to 55 minutes, or until the center springs back when lightly pressed and an instant-read thermometer reads at least 195°F. Cool on a wire rack for 10 minutes before slicing and serving.