Wednesday, September 3, 2008

Recipe of the Month--Nut-Free Cinnamon Coffee Cake

Here it is: my first
Free Recipe of the Month."

While this particular recipe is "nut-free," it does contain dairy and wheat.

I developed this recipe because my family loves coffee cake and this recipe normally contains walnuts for crunch and flavor. Instead, I use a streusel topping that adds flavor and crunch without the nuts. It gets raves and with fall upon us, the cinnamon flavors are appealing.

I welcome allergy-specific modifications to any recipes posted here and also invite you to submit dairy-free, wheat-free, gluten-free and of course, nut-free recipes. I'll give you full credit and a link to your web site or blog.

Please also note my new link to the right of this post: "The Welcoming Kitchen" under the heading "Nut-Free Food." It's a great new cookbook featuring recipes free from ALL top 8 food allergens. Most are also gluten-free.

Nut-Free Cinnamon Streusel Coffee Cake

Special equipment: a 9-inch tube pan with removable bottom

For the cake:

2/3 plus 1-3/4 cups sugar
1 tsp ground cinnamon
3-3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter (1 stick), softened
3 large eggs
2 tsp vanilla extract
1 container (16 oz) sour cream

For the nut-free streusel topping:

1/2 cup brown sugar
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, cold

1. In a small bowl, combine streusel ingredients by either rubbing together with your fingers or using a pastry blender until the mixture resembles coarse crumbs. Set aside.

2. Preheat oven to 350 degrees F. Grease and flour 9- to 10-inch tube pan with removable bottom. In small bowl, combine 2/3 cup sugar and 1 tsp. cinnamon. In medium bowl, combine flour, baking powder, baking soda and salt.

3. In large bowl, with mixer at low speed, beat butter and remaining 1-3/4 cups sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. Add flour mixture and sour cream, alternating between the two. Mix until thoroughly combined, but do not overbeat.

5. Spoon 1/3 of batter into prepared pan. Sprinkle about one cup cinnamon-sugar mixture evenly over batter, then top with half of remaining batter. Sprinkle evenly with 1/2 cup more cinnamon-sugar mixture; top with remaining batter, then sprinkle with reserved streusel mixture. Sprinkle more cinnamon-sugar over top of streusel if desired, for added sparkle and crunch.

6. Bake coffee cake until toothpick inserted in center comes out clean, about 1 hour, 10 minutes. (Check after one hour). Cool in pan on wire rack for 10 minutes. Run thin knife around cake to loosen from side and center tube of pan; lift tube to separate cake from pan side. Invert cake onto plate; slide knife under cake to separate from bottom of pan. Turn cake, streusel side up, onto to wire rack to cool completely. Serves 16.


thewritermama said...

Looks great, Jenny!

Are you going to pitch a nut-free cookbook?

Actually I'm here to say, come on over for the giveaway this month!

Hope to see you there!

:) C

Elaine said...

Yum, I love coffee cake, can't wait to try it.

Anonymous said...

Looks great, I plan on making it. This maybe a dumb question but do I have to use a removable bottom pan? I wanted to do a bunt pan.

Jenny said...

Hi there, Not a dumb question at all! The reason for the removable bottom pan is because of the topping. With a bundt, you can still make this recipe, but I'm not sure if the topping will burn/stick or adhere to the pan since the topping will be baking "upside down." You know what I mean? If you wanted to use this recipe with a bundt pan, I think I would put the streusel in the middle of the cake and then just sprinkle the top with cinnamon/sugar when it comes out of the oven. It would still be really good! Happy Baking to you!--Jenny

cody said...

I have tried many coffee cake recipes and this is by far the best. AWESOME MOIST COFFEE CAKE