By far one of the biggest struggles with egg allergies in our house comes in the form of breakfast foods and baked goods. We haven’t been out to breakfast in 4 years and we miss out on a lot of the weekend rituals that many families have of going out to breakfast or donuts after church. There are very few fresh baked goods that are made without egg, so I am always trying to find a way to recreate recipes with an egg substitute. My favorite substitute is always plain Greek yogurt. I have used a lot of others like applesauce, chia seeds and aquafaba, but always find that Greek yogurt gets the best results (1/4 cup yogurt = 1 egg).
When it comes to Christmas brunch, we serve this breakfast casserole to our family, but I still keep everything else egg free so my kids can have whatever they want and there is no question about what is or isn’t egg free. We try to keep the rule about eggs that the only food with eggs we have in the house is EGGS. So an egg casserole is obviously not safe, but I don’t like to have other items that have questionable ingredients.
My go-to breakfast pastry is always cinnamon rolls on Christmas morning, but when I spotted this coffee cake recipe in a magazine last weekend, I couldn’t resist trying to make it egg free and changing up the Christmas menu this year. Sometimes with all of the other rich breakfast foods, the cinnamon rolls are too much so I thought coffee cake would be a nice change. I made this last weekend and it was sooo good and really simple to throw together. I’m planning to prep the dry ingredients the day before so I can throw it all together on Christmas morning and serve it warm.
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter (melted)
- 1/2 cup plain Greek yogurt (substitute 2 large eggs)
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup sour cream
- 1/4 cup whole milk
- Almond Streusel (recipe below)
- Sour Cream Glazes (recipe below)
Directions
- Preheat oven to 350 degrees. Spray a 9 inch springform pan with baking spray and coat the pan with flour.
- In a medium bowl, whisk together sugar, melted butter, yogurt, and vanilla.
- In another medium bowl, whisk together flour, baking powder, and salt. Whisk flour mixture into butter mixture. Add sour cream and milk, whisking just until combined. Pour into the prepared pan, smoothing the top with a spatula. Sprinkle with the almond streusel.
- Bake until a fork or toothpick inserted in center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 15 minutes. Remove from the pan and drizzle with sour cream glaze. Serve warm or at room temperature.
Almond Streusel
- 1/2 cup flour
- 1/2 cup sliced almonds
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp. salt
- 3 tablespoons unsalted butter, melted
In a medium bowl, stir together flour, almonds, sugar, cinnamon and salt. Stir in melted butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached.
Sour Cream Glaze
- 1 cup powdered sugar
- 2 tablespoons sour cream
- 1 tablespoon whole milk
- 1/2 tsp. vanilla extract
In a small bowl, whisk together all ingredients until smooth.
