This time of year, tradition take a special place in so many homes, which is why we wanted to share with you today a wonderful breakfast recipe treat (perfect for enjoying with a cup of coffee or tea while opening presents with your family!) from the Food Allergy Mama, Kelly Rudnicki.
Our "in-house" food allergy mama, Sarah Hatfield, recently did us the honors of reviewing Kelly Rudnicki's first cookbook, The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family. In her full review, Sarah reports, "It is my favorite kind of cookbook: dairy-free (and egg- and nut-free), easy to follow with lots of great tips for food allergy parents, filled with beautiful photos of the food and her (four, soon to be five!) children, and calling for no obscure, hard to find ingredients." She continues, "I'm currently obsessed with the Emerald Isle Coffee Cake … "
Passed down from her own mother, Kelly has adapted this coffee cake recipe to be "safe" for her children, and to help create delicious memories for other sweets-loving food allergy families …
EMERALD ISLE COFFEE CAKE
Recipe from The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family by Kelly Rudnicki
My mother, Jenness, loved her her sweets. She especially loved cinnamon. Coffee cakes, cinnamon rolls, cinnamon toast, cinnamon jumbles and cinnamon donuts were all treats she loved to bake. As many of you already know I love cinnamon just as much. Since my mom passed away nearly 12 years ago I find much joy in baking some of her favorite recipes. I had completely forgotten about her Emerald Isle coffee cake until I realized that the Starbucks Reduced Fat Cinnamon Swirl Coffee Cake I have been ordering every other day with green tea was a similar version to hers.
A piece of paper with the recipe typed on it literally fell out of an old cookbook of hers. As soon as I saw it memories came flooding back of my mom’s love of coffee cakes. I had to make it right away. But of course, hers wasn’t allergen free so a little work had to be done to the original version. After numerous tests and substitutions I had perfected the new and updated Emerald Isle Coffee Cake, now made without dairy, eggs or nuts.
- 1/2 cup dairy-free margarine [such as Earth Balance]
- 1 cup granulated sugar
- 2 Tablespoon water
- 2 cup unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dairy-free sour cream [such as Tofutti, Vegan Gourmet, or try one of the homemade versions in Go Dairy Free]
- 1 teaspoon vanilla extract
- Cinnamon filling (below)
Preheat oven to 350 degrees and spray a Bundt pan with dairy free baking spray.
In the bowl of a mixer fitted with the paddle attachment combine margarine and sugar until light and fluffy. Add water, dairy free sour cream and vanilla. Beat well.
In a medium bowl combine flour, baking powder, baking soda and salt with a wire whisk. Add to margarine mixture and beat well. Pour half of batter into prepared pan and sprinkle with half of cinnamon filling. Add remaining batter and top with the rest of the cinnamon filling. Bake for 40-45 minutes or until a cake tester comes out clean. Cool completely, turn onto a serving plate and dust with confectioner’s sugar.
Combine 1/3 cup brown sugar, 1/4 cup granulated sugar and 1 teaspoon cinnamon. Mix well.
Yield: 1 cake