I was looking for a coffee cake recipe that didn’t require butter. I couldn’t find one so I adapted my old standby muffin recipe. The cake turned out to be exactly what I had in mind.

Muffin recipe transformed to cake follows. Double the recipe above so there is sufficient volume for a Bundt pan. Preheat the oven to 375 degrees. (I made adjustments to the time and temperature to accommodate a cake. )

First, combine the wet ingredients:

• 1 cup brown sugar
• 1 cup liquid-I used vanilla almond milk
• 2/3 cup oil
• 2 teaspoons vanilla
• 2 eggs

Whisk the above ingredients until thoroughly combined.

Sift together the dry ingredients.

• 2 1/3 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt

Add to wet ingredients and stir just until mixed. Then I greased a Bundt pan and added chopped walnuts to the bottom of the pan. Approximately 1/2 cup.

Then I folded the following into the batter.

• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

Pour the batter into the pan. Place in oven for approximately 45 minutes. Remove from oven when toothpick comes out clean. Cool for 5-10 minutes. Turn cake out onto a large plate. Allow cake to cool completely.

You could consider the cake done at this point. I decided to add an orange glaze. To do this I mixed together the following:

• Juice of 1/2 an orange
• 1 teaspoon orange zest
• 1/2 cup confectioners sugar

Blend these three ingredients to desired consistency. Add more juice if you want to thin the glaze. Add more sugar to thicken.

Use a spoon to drizzle the glaze over the cooled cake.

And you are done! Enjoy the cake with a scoop of ice cream on the side, or just with a warm cup of tea.