February 2, 2017

Coffee Cake: Fluffy, Delicious, & Egg and Dairy Free

At the request of a reader, I give you our super yummy, nice and fluffy, and egg, nut, and dairy free. 

The recipe I use is adapted from the recipe my mom used throughout my childhood. I think it came from her Betty Crocker Cookbook and you can see that my copy of it is well used. 

It's a super simple recipe and you start by mixing all the dry ingredients together. 

Next, you add the Crisco. We used to use butter before we were dairy free but now we use Butter Flavored Crisco Baking Sticks. Really you want the crumbles to be a bit smaller than what I did here but this is a super forgiving recipe so I cheated a bit. 

Next you add the milk and mix it all together. Pour the batter in a 9"x13" dish that has been coated with non-stick cooking spray. Prepare the crumble topping and sprinkle and spread it over the batter. 

 Pop it in a preheated oven, making your house smell great. Once it's done baking I usually let it cool a bit in the pan before we serve it up. It lasts for several days in an air-tight container but we usually eat it in a day.

Coffee Cake Recipe

Batter Ingredients:
3 C flour
1 1/2 C sugar
5 tsp baking powder
1 1/2 tsp salt
1/2 C Crisco Butter Flavored Baking Stick
1 1/2 C coconut milk
1 1/2 tsp Ener-G egg replacer mixed with 2 Tbsp warm water 

Crumb Topping Ingredients:
2/3 C brown sugar
1/2 C flour
1 tsp cinnamon
6 Tbsp Crisco Butter Flavored Baking Stick

Preheat oven to 375 degrees. Coat a 9"x13" dish with non-stick spray. 

Mix all the dry ingredients together. Add the Crisco, cutting it into the flour mix until there are smallish crumbs of Crisco + flour mix. Add the milk and egg replacer and mix well, scraping the bottom of the bowl to be certain you're not leaving any flour behind. Set batter aside. 

In a separate, small mixing bowl combine the brown sugar, flour, and cinnamon for the crumb topping. Cut in the Crisco until crumbly.

Pour batter into prepared baking dish, smoothing out surface. Cover with crumb topping, spreading it evenly over the top and going to the edges. 

Bake in preheated oven for 25-30 minutes or until inserted toothpick comes out clean. 
Serves 12-15. 

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