Yes! Eggless streusel, how often to you come across this?
Probably never, but for good reason… no one or their mother is allergic to egg. And to be honest? Baking without it is somewhat of a nightmare. Either your batter is too runny or too thick and after placing them in the oven to bake they either deflate or remain the same size and never reflect the fluffy appeal of a typical baked item. But because I’ve been allergic to those unborn babies for my entire life, I like to think I’m getting better at the art of feeding myself without them.
Today was a productive day. I slept in until ten and prepared some french toast for myself because the roomies were off to a brunch with their family. Football was on today, of course. I had it on in the background while I attempted to do damage on my homework load.
It was cloudy out practically all day here, and I didn’t want to leave the apartment at all. I couldn’t help but want more comforting food. I brewed myself another fresh cup of coffee and thought. The only things I had that were fresh to cook with was the bananas in the fruit bowl, nearly overripe. They just had to be used.
And then it came to me… streusel. Super delish. And my recipe is egg-free, of course, since I’m allergic.
This streusel is moist and flavorful. The extra cinnamon and the bananas really compliment each other well. The top is so sugary and yummy and the layer of cinnamon in the middle keeps the cake extra moist. I ate two pieces immediately after they came out of the oven with cup of freshly ground coffee sweetened with extra love.
I enjoyed this on my balcony at half time during the New England vs New Orleans game. The tinder finds were ever-so-spectacular today, too. Seriously, BEST way to end a weekend, EVER. Tune in on the AMC season premiere of The Walking Dead tonight!! The roomies are home now and we’re so excited! ❤
Happy Sunday everyone!
Extra Cinnamon-y Eggless Streusel Cake
makes one dozen pieces, takes 20 minutes of prep time and one hour of bake time
There are three different layers of this cake.
1 cup of butter, softened
1 cup of sugar
3/4 cup of brown sugar
2 teaspoons of baking powder
2 bananas, mashed
1/2 cup of cream cheese
1 1/4 cup of milk
3 1/2 cups of flour
1 cup of brown sugar
2 tablespoons of cinnamon
1 teaspoon of pumpkin spice (for fall, yay!)
1 1/4 cup of sugar
1 1/2 cup of flour
1 tablespoon of cinnamon
7 tablespoons of melted butter
Preheat your oven to 350 degrees. First, mix all ingredients for each layer in different bowls. In a 9×13 inch glass pan, pour down a layer of about half of the cake mixture. Then sprinkle on a layer of the filling over the cake layer evenly.
Pour the remainder of the cake mixture on top of the filling. Carefully spread this out across with a spoon. Finish off the streusel with the crumb topping. Bake in the oven at 350 for about 50-60 minutes.