Lactose-Free Cinnamon Coffee Cake (with extra crumble)

Lactose-free Cinnamon Coffee Cake (1)

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.








  1. Preheat the oven to 350F.
  2. Make the filling: Place the softened butter, flour, sugar and cinnamon in a small bowl. Pinch together until small crumbs form.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle the crumble over the top.  Press down lightly to ensure it doesn’t tumble off the cake.
  8. 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.