I love cake. And since I am quite lactose intolerant, if I don’t make it, I rarely get to eat it. That’s why I’m so excited about this Lactose-Free Cinnamon Coffee Cake with extra crumble. Of course, now that Natrel makes lactose-free butter here in Canada, it’s like it’s a whole new world.
I have had some great success with vegan butter, but it’s not the real deal. While this cake does not have sour cream or butter milk, it’s still a lovely cake. I would definitely consider it lean closer to a pound cake consistency rather than fluffy birthday cake consistency, but it is perfect with a hot tea (or coffee) on a lazy afternoon.
I was a little skeptical when I was smoothing the batter into the pan. It seemed like it might be a little sparse. I had my little helper to watch and make sure it baked just right. Cute, right? I think she believes pushing that circle makes things cook faster.
She loves to watch things baking through the glass. Especially anything with cinnamon. I have been known to sit and watch the range instead of what’s inside. This GE range is the glorious prize I bought home from the Blog Podium in the fall. The slate colour is really sharp and the baking is very precise. Like, it’s flat cake precise. Swoon.
When you’re making the cake you’ll find that the batter is quite thick. You’ll need to spread it out in the pan with a spatula or the back of a large spoon. It’s sticky, so silicon is your friend here. Or, grease your spreader to keep more cake in the pan. I had a little trouble spreading the 2nd half of the batter over the filling but in the end it was just fine. Just be sure to get it right into all the corners, ensuring the perfect cake to crumble to filling ratio.
Prep: 20 min Cook: 45-55 min
Have someone who’s lactose-free in your life? With this recipe, you can let them eat cake. But beware, it looks big but it’s gone in a blink. So if you’re the one who’s lactose-free, tuck some away for later before everyone else goes in for seconds.