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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is my favourite coffee cake recipe, which I've turned vegan with great success. Adapted from a sour cream coffee cake recipe that my mom used to make from The Joy of Cooking. Ingredients:
1 1/2 cups all-purpose flour (preferably unbleached) |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt (or just a few dashes) |
1 cup plain soy yogurt (i use so nice brand) |
3 teaspoons egg substitute (such as ener-g) |
4 tablespoons water |
2 tablespoons flour (whole wheat is good) |
1 tablespoon vegan margarine (or use veg. oil plus a dash of salt) |
5 tablespoons brown sugar |
1/2 teaspoon cinnamon |
1/2 cup walnuts or 1/2 cup other nuts |
Directions:
1. Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
2. Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
3. Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
4. Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
5. Scrape into an 8 or 9 pan, either nonstick or lightly oiled/sprayed.
6. Sprinkle the streusel topping evenly over the batter.
7. Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).
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