In life, my decisions are influenced on the most random happenings. I’m not a very planned person when it comes to everyday things like making coffee or remembering to feed my cats (don’t worry, one’s on a diet so it doesn’t matter if she skips a meal or two) so when I make a decision like which recipe to bake, it’s a big deal for me.
That’s why this coffee cake was a big deal.
After browsing through about seven different breakfast recipes, the decision came down to blueberry muffins or this brand new coffee cake recipe.
I picked the coffee cake because I’ve been craving coffee cake for so long ever since we ran out of sucanat which is vital for our traditional coffee cake recipe. I really need to buy some but driving to Georgia isn’t on my agenda for Christmas break right now.
I got out of school two days ago and don’t go back till January 6, so every bit of laziness has come back to haunt me. I woke up at 12 this morning after it dawned on me last night that I have no need to wake up at 5 a.m. for at least four weeks.
I’ve never loved my bed so much. But what got me out of the plush land of pillows was the thought of this cake. I finished the last of it this morning and I’m highly considering making it for dinner.
Because the cake was too big for my family (really it’s not but my mother insists I mustn’t eat all of what I bake) I sliced it in two to bring to our good family friends.
The only problem was none of them were answering their phones so I had no idea if they were alive out of town or just didn’t have their phones turned on. Mom and I decided to drive to their house anyway and hopefully see them. Funny thing, when we were about to turn into their neighborhood I saw one of their cars and shouted, “MOM FOLLOW THAT CAR!”
Sure enough it was them, and we followed the car all the way into the driveway. I think I almost gave my friend a heart attack when I jumped out of the car carrying a cake and shouting her name.
No worries though, we delivered this cake and everything worked out.
- For the Cake:
- 1½ c. earth balance, softened
- ⅔ cup packed light brown sugar
- 1 c. white sugar
- 6 tsp. energ egg replacer + 8 Tbs. warm water
- 2 Tbsp. vegetable oil
- 3 tsp. vanilla extract
- 4 c. all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp .salt
- ⅔ c. So Delicious plain yoghurt
- ⅔ c. almond milk
- For the Streusel:
- 1 c. all purpose flour
- 1 c. packed light brown sugar
- 1 ¼ tsp. cinnamon
- ½ c. earth balance, softened
- For the Cinnamon Sugar:
- ⅓ c. light brown sugar
- ¾ tsp. ground cinnamon
- Preheat oven to 325 degrees F.
- Make topping by combining the flour with the brown sugar and cinnamon in a medium bowl. Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.
- Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.
- In an electric mixer, cream the butter and sugars for 1 minute. Add the egg replacer, oil and vanilla and mix until fluffy. Add the yoghurt and milk and mix well.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Combine this dry mixture with the wet mixture and mix well.
- Spoon half the mixture in a greased bundt pan. Sprinkle cinnamon sugar along with half of the streusel topping over the batter and pat it down into the batter. Spread the rest of the batter over the cinnamon-sugar.
- Sprinkle on the streusel topping evenly over the batter.
- Bake for 65 to 70 minutes or until the edges just begin to turn light brown.
Much Love,
Katherine Marie
My Bible Verse For Today:
“When he had called together all the people’s chief priests and teachers of the law, he asked them where the Messiah was to be born. “In Bethlehem in Judea,” they replied, “for this is what the prophet has written: “‘But you, Bethlehem, in the land of Judah, are by no means least among the rulers of Judah; for out of you will come a ruler who will shepherd my people Israel.’”
Matthew 2:4-6
Recipe adapted from: King Arthur Flour
I am looking for a good coffee cake. This is a great recipe. And it is perfect for holidays with family and friends. Thank you