Placek Recipe: Polish Easter Coffee Cake with Crumb Topping from Buffalo NY (dairy free option)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while still providing moisture.

Combine a packet of yeast, 1 cup of warm water, 1 cup of bread flour, and 1 tablespoon of sugar in a bowl.

Let the mixture sit for 15 minutes to get fluffy.

In the meantime, add 1/2 cup of room temperature coconut oil and 1 cup of brown sugar to a mixer and beat together.

Slowly add 3 eggs one at a time while mixing.

Add 1 tablespoon of molasses, a couple pinches of salt, and some nutmeg to the mixture.

Gradually add 2 1/2 cups of flour, scraping down the sides as needed.

Once combined, add 1 1/2 cups of golden raisins and mix well.

Cover the bowl with a towel and let the dough rise for at least 2 hours.

For the crumb topping, combine 1 cup of flour, 1 cup of sugar, and 1/2 cup of coconut oil in a bowl and mix with a fork until crumbly.

Grease the sides of two cake pans with coconut oil using a paper towel (or butter if preferred).

After the dough has risen, divide it in half and place each half in a cake pan.

Spoon half of the crumb topping onto each pan and press it in gently.

Let the pans proof for about 1 hour.

Preheat the oven to 325°F (163°C).

Bake for about 40 to 50 minutes at 325°F.

Cool on a baking rack before slicing and enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens