Kimmi Knippel (Sweet_Memories) Recipe

Brown Sugar Cinnamon Coffee Cake (Crohn's Safe)

By Kimmi Knippel (Sweet_Memories) KimmiK

Recipe Rating:
 2 Ratings
6 - 8
Prep Time:
Cook Time:

Kimmi's Story



1/2 c
vegetable shortening
1 c
2 x large
1 c
all purpose flour
1/4 tsp
2 tsp
baking powder
1 c
nuts of choice (if can tolerate)
1 c
soy sour cream
1 tsp
pure vanilla extract
1 Tbsp
cinnamon, ground
3/4 c
dark brown sugar, firmly packed
2 Tbsp
vegetable shortening
confectioners' sugar

Directions Step-By-Step

Preheat oven to 350 degrees F.
Thoroughly combine 1/2 C shortening & sugar. Add eggs & vanilla. Sift the dry ingredients together & add to shortening mixture, along with sour cream; mix well. Fold in nuts (if can tolerate).
Combine brown sugar, 1 tbsp shortening & cinnamon.
Spray bundt pan with cooking spray. Pour batter into pan. Sprinkle brown sugar mixture over batters surface. Take butter knife & run through batter to slightly incorporate the brown sugar mixture into batter.
Bake 50 - 55 minutes. Let stand for 10 minutes on coolling rack. Invert onto a serving plate & dust with confectioners' sugar.
SOY SOUR CREAM: Soy Sour Cream

More info: A lactose-free product made from soymilk treated with a souring agent. It has a consistency and cooking properties similar to that of dairy sour cream and may be substituted in equal quantities for it. Soy sour cream can be found in natural food stores as well as some supermarkets (look in the kosher or gourmet cheese areas). It must be refrigerated and should be used within a week of purchase.