A blog by ordinary people about living an extraordinary life
I apologize for not posting over the past 2 weeks. I actually meant to post this one last week, when I got back from vacation. More posts will be coming this week, already have tried out some new and delicious dinner ideas.
Just got back from a great week in Vermont with 3 of my godsons. A week away is usually a great time to recharge, but a week with 2 4-year olds can almost make you feel like you need a vacation when you get home 🙂 We spent a fun day at the pond, a few days in the mountains, a night watching fireworks and listening to some live music in celebration of the Fourth, and of course, we ate some really good food!
When we go away (as we do when Meg and I are home), we always plan the weekly menu. This is our attempt to
This week, Meg and I were in charge of making a few baked ahead breakfasts. One of these was a coffee cake, which became better known as Breakfast Cake, thanks to my godson Chase. The twist on this coffee cake (adapted from a Pioneer Woman recipe that can be found here: http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/), it is completely dairy free! In place of butter (1 1/2 sticks), we substituted a mix of apple sauce (1/2 cup) and vegetable oil (1/4 cup).
Ingredients for the cake:
Ingredients for the topping:
Preheat the oven to 350 degrees and spray a 9×13 baking pan with cooking spray.
Sift the flour, baking powder and salt together. In an electric mixer (or with a hand mixer), beat the egg whites until you have formed stiff peaks.
In a mixing bowl (or in a large bowl with a whisk, which is actually really easy with the apple sauce and oil in place of butter), cream the apple sauce, oil and sugar.
Add the flour mixture to the creamed sugar mixture in 3 parts, adding a part of milk in between each addition. Fold in the egg whites. Pour into the prepared baking pan.
In a large bowl, combine the topping ingredients and stir together with a spoon. Pour over the top of the cake batter.
Bake 45 minutes, until the cake no longer jiggles in the middle when you shake the pan. I actually baked the cake for about 45 minutes, and then turned off the oven and left the cake in for another 15 minutes. Allow the cake to cool and cut into squares. If this cake can pass the discriminating taste buds of a 4 year old, then it should be a hit in your house as well.
Note on sugar: The original recipe called for 2 cups of scant sugar. I have to admit that I thought scant sugar was some sort of sugar, so I headed to Google and found out it really means “just under.” Basically, pour your 2 cups of sugar but don’t worry about leveling off the measuring cup.