Breakfast Crumb Cake

Preheat oven to 375 degrees F. Grease a 12X15 inch cake pan.

Cake:

1 cup butter
2 cups white sugar
1 1/2 cups almond milk
4 eggs
3 cups flour
1 tbls. baking powder
1 tbls. vanillla

Filling:

1 cup butter
2 cups brown sugar
2 tbls. cinnamon
2 cups flour

Topping:

1/2 cup powdered sugar

Cream butter and sugar. Add almond milk and eggs. Stir in flour and baking powder until combined. Mix in vanilla.

Spread half of batter in greased 12X15 inch baking pan.

Mix all filling ingredients together until crumbly. Sprinkle 1 cup of filling over cake batter in pan, squeeze some of the filling mixture into balls and spread around, reserve about 1 cup filling.  Spread remaining batter on top of filling. Then sprinkle with remaining filling crumbles.

Bake at 375 degrees F for 35 - 45 minutes.

Remove from oven. Sprinkle generously with powdered sugar.

Yogurt Coffee Cake

I modified this recipe from an old recipe my mom used to use. Sorry, I wasn't able to get a picture this time, the kids ate it up too fast! Or the next...

Preheat oven to 375°
Grease the bottom and half way up the sides of a 9X13 inch pan.

2 1/2 cups flour
1 1/2 cups brown sugar or coconut sugar
1 tbsp. cinnamon
1/2 tsp. salt
2/3 cup melted coconut oil
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups plain or vanilla yogurt (I used Nancy's Plain Honey Yogurt)
3 eggs

Mix flour, brown (or coconut) sugar, cinnamon, and salt in a medium mixing bowl.  Add coconut oil and stir until mixture resembles coarse crumbs.  Set aside one cup of mixture for topping.

Stir in baking soda and baking powder.

In a separate bowl mix yogurt and eggs until combined.

While stirring the flour quickly, pour the yogurt mixture into the bowl with the flour mixture, this will prevent the cold yogurt and eggs from causing the coconut oil to clump up.

Spread about 3/4 of the batter into the prepared pan.  Sprinkle 2/3 cup of the reserved mixture on top of the batter.  Drizzle the remaining batter on top - don't spread.  Sprinkle with remaining topping.

Bake at 375° for 35 minutes.

Serve warm with butter or an additional drizzle of coconut oil.

Coconut Milk Biscuits

Preheat oven to 400 degrees F.

Sift together:
6 cups flour
1 tsp. salt
8 teaspoons baking powder

Mix in with hands until crumbly:
2 sticks butter, softened (or 3/4 cup coconut oil at room temperature)

Make a well in the center, add all at once:
1 (15 oz.) can coconut milk

Use your hands to draw flour mixture in a circular motion over milk, continue until mixture begins to combine and becomes a soft ball.  If mixture is too wet to form a soft dough, sprinkle on an additional 1/2 cup flour and continue kneading gently in the bowl, repeat if necessary.  Be very careful not to over-knead but make a dough that is soft, smooth, and pliable.  Over-kneading may cause your biscuits to become hard.

Turn onto a floured surface.  Press dough with your fingers or roll lightly to an approximate 10 X 15 inch rectangle.Cut out with a biscuit cutter or a cup dipped in flour. Place on ungreased baking sheets.

Bake at 400 degrees F for 10 - 12 minutes.

Makes approximately 24 biscuits.

Approximately 1/3 of a batch makes about 8 biscuits:

2 cups flour
1/2 tsp. salt
1 Tbsp. baking powder
5 Tbsp. butter (or 1/4 cup, room temperature, coconut oil)
2/3 cup coconut milk

Lemon - Poppy Seed Scones

2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
2 tsp. poppy seeds
1 tsp. lemon zest
1/2 cup sour cream
2 tsp. water
1 egg
Preheat oven to 375° F.
Combine flour, sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.  Add poppy seeds and lemon zest.
In a small bowl whisk sour cream, water, and egg. Pour all at once into dry mixture. Stir just until combined.
Turn mixture out onto a lightly floured surface. Knead gently 5-10 times to form a smooth ball.  Press into a round disk about 8-10 inches across.
Place disk on an ungreased cookie sheet and slice pizza-style into 8-12 wedges. Pull wedges about 1/2 inch away from each other, keeping circle shape.
Bake for 17-20 minutes. Serve warm either plain or drizzled with a thin icing of 1/2 cup powdered sugar and 1 tbsp. melted butter mixed with 1 tbsp. lemon juice.