Wednesday, August 20, 2014

Eggless Cinnamon Coffee Cake


             Coffee cake is a common cake or sweet bread available in many countries which is eaten alongside coffee  during a "coffee break".  And it is not necessaary to contain coffee in it. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. (info:wiki pedia)

         Today we are going to see a healthy egg replacer in this cake - Flax seed. Flax seeds is plant grown for both seeds and fiber. It has been used to produce linen for more than 5000 years, This versatile plant is also used to make dye, paper, medicine and soap.

          Flax seed is the most concentrated source of omega 3 fatty acids, which we have to make it stable in our diet apart from baking. You can used it as whole or ground one in your cookies, oatmeal, breads...

          For eggless baking you have to use 1 tablespoon of ground flaxseed with 3 tablespoon of water to replace 1 egg in the recipe. Mix and rest it for 1 or 2 minutes til it form a thick and jelly kinda texture. Flex seeds works best in baked goods that are grainer and nuttier such as waffle, pancake, oatmeal cookies etc.. 

Sharing this recipe for Blogging Marathon #43 under the theme " cakes with various egg substitutes" and check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

Preparation time: 30 minutes
Baking time: 30 ~ 35 minutes
Yield: 1- 8" pan or 2 - 6" pan
Adapted from here 

Ingredients:
For Cake:
Dry Ingredients:
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder( recipe called for 1 tbsp baking powder)
1 tsp salt

Wet Ingredients:
1/4 cup vegetable oil
1 tbsp of flex seed + 3 tbsp of water or replace it with 1 egg
1 cup milk

Crumb topping:
1/2 cup flour
1/2 cup brown sugar
3 tbsp softened butter
a pinch of cinnamon

Cinnamon filling:
1/3  cup melted butter
1/3 cup brown sugar
1 tsp cinnamon
Eggless Cinnamon Coffee Cake

Method: 
1. Preheat oven to 350 degrees Fahrenheit and line a  2-6" baking pan with paper liners.

For Crumb Topping: 
2. Combining all crumb topping ingredients together in a mixing bowl until mixture resembles coarse crumb and set aside until needed.


For Cinnamon Filling:
3. In another mixing bowl, whisk all cinnamon filling ingredients together and set aside until needed.


For Cake Batter:  
4. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix and set aside.


5. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients gently. Do not over mix.






Layering theCake:
6. Pour about half of the batter in prepared pans ( reserve some  for the second layer). Add about 1/4 cup of cinnamon filling on top of the batter we just poured, followed by remaining batter.




7. Top the cake with the crumb topping and place the pan into the oven for 30 ~ 35 minutes or until it passes the toothpick test.

8. Once done,  cool the cake in the pan for a few minutes before moving them to a wire rack.
9. Enjoy  a slice with cup of coffee..

Eggless Cinnamon Coffee Cake

Note: I have baked my mini cakes for 25 minutes and missed the brown crust at the bottom.. I suggest you to bake it for 5 more minutes to get a golden crust..
Print HERE
Eggless Cinnamon Coffee Cake  
Preparation time: 30 minutes
Baking time: 30 ~ 35 minutes
Yield: 1- 8" pan or 2 - 6" pan

Ingredients:
For Cake:
Dry Ingredients:
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder( recipe called for 1 tbsp baking powder)
1 tsp salt

Wet Ingredients:
1/4 cup vegetable oil
1 tbsp of flex seed + 3 tbsp of water or replace it with 1 egg
1 cup milk

Crumb topping:
1/2 cup flour
1/2 cup brown sugar
3 tbsp softened butter
a pinch of cinnamon

Cinnamon filling:
1/3  cup melted butter
1/3 cup brown sugar
1 tsp cinnamon

Method: 
1. Preheat oven to 350 degrees Fahrenheit and line a  2-8" baking pan with paper liners.


For Crumb Topping:

2. Combining all crumb topping ingredients together in a mixing bowl until mixture resembles coarse crumb and set aside until needed.

For Cinnamon Filling:
3. In another mixing bowl, whisk all cinnamon filling ingredients together and set aside until needed.

For Cake Batter:  
4. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix and set aside.
5. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients gently. Do not over mix.

Layering theCake:
6. Pour about half of the batter in prepared pans ( reserve some  for the second layer). Add about 1/4 cup of cinnamon filling on top of the batter we just poured, followed by remaining batter.
7. Top the cake with the crumb topping and place the pan into the oven for 30 ~ 35 minutes or until it passes the toothpick test.
8. Once done,  cool the cake in the pan for a few minutes before moving them to a wire rack.
9. Enjoy  a slice with cup of coffee..
                                                               
                              www.sarasyummybites.com
Eggless Cinnamon Coffee Cake


10 comments:

Manjula Bharath said...

very tempting and spongy cake :) looks fantastic !!

Harini-Jaya R said...

Thats very cute and tempting!

Ramya Venkateswaran said...

u rocking with cake now saras and am loving it

Srivalli said...

Looks fantastic..I have mostly used flax seeds in nut based cakes...should try in this flavour too...

Priya Suresh said...

Love cinnamon and flaxseeds in cake, this cake rocks.

nandoos Kitchen said...

looks absolutely yumm..

Kurinji said...

gr8 job and cake looks yum....

Shama Nagarajan said...

yummy bake

sneha datar said...

A lovely cake.

Suma Gandlur said...

I too frequently use flax-seed powder as an egg substitute. Your cake has turned out fluffy.