Thursday, December 16, 2010

VEGANIZE IT | Cinnamon Pecan Coffee Cake



I have a confession to make: I have never been a big fan of breakfast — I'd really rather just skip to the lunch foods, if I may. But when I do have breakfast? I like mine heavy on breakfast treats. Homemade coffee cake has always been one of my favorite Sunday morning treats, and this recipe is a veganized take on a classic, can't-go-wrong-with-it coffee cake (plus, I'm pretty sure it's exactly what all of my fellow pure veg Christmas-celebrating type people will want to make on Christmas morning):

CINNAMON PECAN COFFEE CAKE

Ingredients:

For the Cake
3 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
1 cup plain, unsweetened almond milk
1 cup (or 2 sticks) Earth Balance Natural Buttery Spread, softened
1 cup sugar
5 tablespoons golden flax meal
6 tablespoons water

For the Cinnamon Raisin Filling
1 1/2 cups light brown sugar
3 tbsp all purpose flour
3 tbsp cinnamon
1 1/2 cups raisins
1 1/2 cups coarsely chopped pecans
3/4 cup (or 1 1/2 sticks) Earth Balance Natural Buttery Spread, melted

To start: Preheat the oven to 350° F. Spray a 13x9 inch pan with nonstick cooking spray. Whip the flax meal and water together in a small bowl with a fork or wire whisk, until an egg-like consistency is reached; set aside.

Make the filling: Combine the light brown sugar, flour and cinnamon in a medium bowl and stir with a fork to mix everything well. Combine the raisins and pecans in another small bowl and toss to mix them. Place the cinnamon mixture, nut mixture and melted butter by the baking pan to use later.

Make the cake batter: Combine the flour, baking powder and salt in a large bowl. In another small bowl, stir the vanilla into the almond milk; set aside. In a separate large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 minutes. Scrape down the bowl to ensure a good mix. Add the flax meal mixture and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light.


Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the almond milk/vanilla mixture and stir in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.

Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Scatter half the raisins and nuts over the top. Spread the remaining batter carefully over the filling, using a spatula to smooth the batter all the way to the edges of the pan. Top with the leftover cinnamon, butter and nut mixture, covering the cake evenly.

Bake for 45 to 50 minutes, until the cake is golden brown, fragrant and beginning to pull away from the edges of the pan. Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.

Recipe veganized from Southern Cakes by Nancie McDermott

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