Egg-free sour cream coffee cake
Sour cream is a magic potion when it comes to egg-free baking. It has the fat needed to replace part of the missing egg, plus the “sour” part seems to help leavening as well.
That’s why this coffee cake is just as good as the original, even though the original called for three eggs and substituting for that many used to scare me.
It’s not healthy by any means – nothing with two cups of sour cream could be – but I console myself by using half graham flour in the recipe. If you can’t find graham, whole wheat will work as well.
Egg-free sour cream coffee cake
- 1 1/2 c. sugar
- 3/4 c. softened margarine
- 6 tbl. Bob’s Red Mill Egg Replacer combined with 6 tbl. hot water, then cooled
- 1 1/2 tsp. vanilla
- 1 1/2 c. regular flour
- 1 1/2 c. graham or whole wheat flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. soda
- 3/4 tsp. salt
- 2 c. sour cream
Beat sugar, margarine, egg replacer and vanilla in a large mixer bowl on medium speed, scraping occasionally, for two minutes. Beat in the dry ingredients alternately with sour cream on low speed.
Mix 1/2 c. brown sugar with 1 1/2 tsp. cinnamon. I used more brown sugar, 3/4 c., to make sure I had enough filling because I was leaving out nuts used in the original recipe.
In a greased tube, Bundt or two 9-inch loaf pans, spread a third of the batter and sprinkle with a third of the filling. Repeat twice. Bake about an hour at 350 degrees. Cool slightly, then remove from the pan. I used a thin layer of leftover cream cheese frosting the last time I made this cake, though a plain white glaze of powdered sugar and milk works just as well.
Copyright 2009 Debra Legg. All rights reserved.
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