Isn’t it amazing how there seems to be a special day for everything? Happily, today is National Coffee Cake Day! And have I got a coffee cake recipe worth celebrating. It’s the Sour Cream Coffee Cake from my new book, 100 Best Vegan Recipes. It really is perfect with a cup of coffee (or tea, if you prefer!) I hope you enjoy it as much as we do. (Thanks to Zsu Dever for the photo of the cake.)
SOUR CREAM COFFEE CAKE
Serves 8 to 10
A tube pan or Bundt pan will give this cake a classic “coffee cake” look, but you can also bake it in a 9- x 13-inch baking pan if that’s what you’ve got.
Recipe is from 100 Best Vegan Recipes by Robin Robertson (c) 2016.
3/4 cup chopped walnuts pieces
1 1/2 teaspoons ground cinnamon
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 (12-ounce) package firm silken tofu
1/2 cup grapeseed oil
2 teaspoons fresh lemon juice
1 1/2 teaspoons pure vanilla extract
3/4 cup vegan butter
- Grease a pan and set it aside. Preheat the oven to 350°F. In a small bowl, combine the walnuts, cinnamon, and 3/4 cup of the sugar and set aside.
- In a medium bowl, sift together the flour, baking powder, and baking soda, and set aside.
- In a food processor or blender, combine the tofu, oil, lemon juice, and vanilla, and blend until smooth. 4. In a large bowl using an electric mixer, combine the butter with the remaining 1 1/4 cups of the sugar and beat until light and fluffy. Add the flour mixture and the reserved tofu mixture and beat on a low speed until blended. Increase the speed to medium, and beat for 3 minutes.
- Spread half of the reserved nut mixture into the bottom of the prepared pan. Spread half of the batter in the pan and sprinkle with the remaining half of the nut mixture. Spread the remaining batter evenly over the top of the nut mixture.
- Bake until firm, approximately about 60 minutes. When the cake is completely cool, turn it out of the pan and onto a plate.