Description (Some HTML is OK)
Classic coffee cake recipe with sugar and cinnamon crumb topping. I adapted my grandmother's recipe with vegan equivalents.
Makes 0 servings
- For cake batter
- ¾ cup sugar
- ¼ cup shortening
- 1/4 cup apple sauce or 1 egg
- ½ cup soy milk or milk
- Mix these together, then mix into the above mixture
- 1 ½ cup flour
- 2 tsp baking powder
- ½ tsp salt
- optional: blueberries chocolate chips, nuts etc.
- For crumb topping
- Mix together
- ½ cup sugar
- ⅓ cup flour
- ½ tsp cinnamon
- ¼ cup soft margarine or butter
Preparation (Some HTML is OK)
Cream sugar and shortening well in a medium bowl. In a medium bowl, blend apple sauce or egg and milk or soy milk until smooth. In another small bowl, blend dry ingredients until evenly mixed, then add to milk mixture to form a smooth batter, then mix in sugar mixture. Add any optional ingredients at this point.
Mix all of the crumb topping ingredients together well, breaking butter/margarine into pea-sized lumps with your fingers.
Spread batter in a greased 9" square baking pan. Sprinkle with topping and bake 375 degrees for 25 to 35 minutes; 40 to 50 minutes for a double batch.
Test by inserting a tooth pick in the center, it should come out without batter stuck to it.