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.
Back to the Cake
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.
Lactose-Free Cinnamon Coffee Cake Recipe
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.
- 3 tablespoons softened lactose-free butter
- 1 tablespoon cinnamon
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1 tbsp coco powder
- 5 tablespoon softened lactose-free butter
- 3/4 cup flour
- 1/2 cup packed brown sugar 3/4
- 1 tablespoon cinnamon
- 1/2 cup softened lactose-free butter
- 3/4 cup sugar
- 1 tsp vanilla
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- pinch salt
- 3/4 cup milk lactose free
- Preheat the oven to 350F.
- Make the filling: Place the softened butter, flour, sugar and cinnamon in a small bowl. Pinch together until small crumbs form.
- Make the crumble: Using a pastry cutter or food processor, combine butter, brown sugar, flour and cinnamon in a medium sized bowl. (I used the larger chamber of my food processor). Use the pastry cutter or pulse in the food processor until chunky crumbs form.
- In a large bowl (in a mixer or with a hand mixer), cream together the butter and sugar, scraping the sides as you go. Add the vanilla and egg and mix until combined.
- In a separate bowl, combine the flour, baking powder and salt. Add half of this mixture to first bowl. Mix until combined. Add the milk and mix. Add the rest of the flour and mix until fully combined.
- Line a 9×5 baking pan with parchment paper and grease. Add ½ of cake batter, and carefully spread to all four corners. Gently spread the filling across the whole top. Pour in the remaining cake batter. If the batter is thick, you can drop dollops of batter and spread carefully to cover the filling. Try to disturb the filling as little as possible.
- Sprinkle the crumble over the top. Press down lightly to ensure it doesn’t tumble off the cake.
- Bake for 45-55 minutes. You’ll know it’s ready when an inserted toothpick comes out clean. Cool on wire rack – until it’s just warm, then serve.