If you've read the blog before, you'd know that I'm lactose intolerant. I still do eat some dairy, but I limit it a lot more, and I'm NORMALLY pretty good about it. Well, last night, I was craving some coffee cake. Good coffee cake. So, I Googled. And I found a recipe on Pioneer Woman's blog. (It's the moms favorite food blog. Besides mine. Haha).
When I looked over the recipe, the total recipe called for THREE cups of butter. Not one or two, THREE. I decided to cut the butter down because I don't feel like having coronary artery disease at 23. I subbed the soy butter I featured in one of my other blogs, for butter, and subbed almond milk for whole milk. It's my lactose intolerant friendly version of coffee cake. And it's yummy.
This is a crappy picture, I'm sorry. It's not me, it's the Blackberry.
For the cake:
1 c. butter (I used soy butter. You can use whatever).
2 c. sugar
3 c. flour
4 tsp. baking powder
1 tsp. salt
1 1/4 c. milk (I used almond milk).
3 egg whites, beaten until stiff
For the "crumble":
1 c. butter
3/4 c. flour
1 1/2 c. brown sugar
2 tbsp. cinnamon
For cake mixture:
1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, and salt in a bowl.
3. Cream butter and sugar for cake.
4.
This part is tricky. Alternate the flour mixture with the milk until combined. That means, add a little flour, mix, add a little milk, mix, add a little flour, mix, add a little milk, mix. You get the point.
5. Beat egg whites until they have foamed a lot. Pioneer Woman calls this beating until stiff. Yeah, I don't know. I just followed it until mine looked like they did in the pictures.
6. Fold egg whites into cake mixture. This means mixing the sides into the middle with a spoon.
7. Spread into a 9x13 or larger greased cake pan.
For "crumble":
8. In a separate bowl, combine topping ingredients with a pastry cutter (or whisk, fork...whatever works for you.
I tried to do this, and it became a mush of deliciousness. There's no way that'd be crumbly. So, I took two ziploc bags on each hand, smushed balls of the mixture until flat, and dropped it over the cake. It worked but took a while.
9. "Sprinkle" over cake.
10. Bake for 40-45 minutes; until lightly browned.
Serve this business warm.
It makes a
TON. The wife and I are gonna have non-dairy coffee cake for DAYS.
Nom nom nom.
So, I don't know if y'all have heard me rant about coffee cake, but corporate coffee shops who try to appeal to people by making breads that have no resemblance to coffee cake, but have coffee cake in the title are ruining everyone's perception of what coffee cake should be.
Coffee cake is made to be two layer. The bottom part is suppose to be an almost flavorless, spongey cake. The top, the crumble, is suppose to be a super sweet and sugary contrasting topping. You're suppose to eat coffee cake by taking a bite that includes the two parts. I've had people eat just the spongey cake part and complain that they don't like it. Well, you didn't eat it correctly. Not my fault. So try and have your bites incorporate both parts.
This coffee cake is good with coffee, milk, whatever.
Until next time!
eLLe
