Eggless yogurt Almond coffee cake


My inspiration for this great coffee cake cake from Nita Mehta and ATK , one for the cake the other for the topping . Then I set about trying to figure out how to get more almond flavor in the cake , by switching some of the regular all purpose flour for almond meal . The topping is a mixture of sliced almonds , sugar and orange zest . This is just delicious and you simply cannot imagine the aroma wafting from the oven.

1 nine inch coffee cake

2 cups all purpose flour

1/4 cup almond flour

1  1/2 tsp baking powder

1 cup sugar

1 cup plain yogurt

1 tsp vanilla extract

zest of 1 small orange

TOPPING

1/4 cup sugar

zest of 1 small orange

1/2 sliced almonds

Mix the sugar and zest ,set aside for 2 minutes for the orange oils to release . Stir in the almonds . Divide mixture into 2 . set aside.

Sieve the flour and baking powder together , stir in the almond flour.

Beat sugar and butter till light and fluffy.

Add the yogurt , vanilla , and zest . Mix well .

Fold in the flour and almond mixture lightly so as not to deflate the batter .

pour half the batter into the greased pan. Top with half the almond mixture . Pour over the other half of the batter , smoothing the batter . Top with the balance almond mixture. Tap the pan on the counter top to deflate any air pockets .

Bake in a preheated 350*F oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean . Cool on a rack , remove after 5 minutes . Serve when cool .

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Vegan East Coast coffee cake


The idea of a piece of cake with a crunchy , crumbly topping , is a thing of joy to me . New york is so well known for its coffee cake , but it is rare to find one that’s vegan , moist and delicious . The thing that impressed me about this recipe is the ease it is put together , the hardest part is the wait while its baking and , yes , cooling , just enough to sink your teeth into !

Isa Chandra Moskowitz

Photograph by Rahul Mahtani

TOPPING

1 cup All purpose flour

1/3 cup brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup canola oil , plus up to 2 tbs more if needed ( I did need it )

CAKE

3/4 cup soy milk ( or any nondairy milk )

1 tsp apple cider vinegar

1/3 cup sugar

1/2 cup canola oil

1 tsp pure vanilla extract

1  1/4 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

SERVING

2 tbs powdered sugar (optional )

Preheat the oven to 375*F  .Lightly grease an 8 inch round springform pan or an 8 inch square pan . Measure out milk for the cake and mix in 1 tsp of vinegar. Set aside to curdle . Then begin preparing the topping .

TOPPING

In a small mixing bowl , mix together the flour , cinnamon and nutmeg . drizzle in the canola oil by the tablespoon . use your fingers to swish around the mixture until crumbs form . Alternate swishing and adding canola oil until all the oil is used and large crumbs have formed . Some of the topping is still going to be sandy and that’s fine , just so long as you have mostly nice big crumbs . You can add another tablespoon or two of oil if needed .

CAKE

In a large mixing bowl , mix together the milk mixture , sugar , canola oil and vinegar . Sift in the flour , baking powder and salt and mix until smooth .

Pour the cake batter into the prepared pan . Evenly sprinkle on the topping and pat it down , just a bit . Bake for 35 to 40 minutes , or until a knife inserted through the center comes out clean .

Let cool for at least an hour before slicing and serving . Sift optional sugar over top once cooled .

Vegan Emerald Isle Coffee Cake


There is something so comforting about the warmth of cinnamon in coffee cake . This is my sunday afternoon treat , along with a steaming cup of tea , sitting with my husband on a lazy sunday afternoon ….ah happy times . This simple vegan cake is moist and delicious from Kelly Rudnicki , a trusted name in all things vegan .

Kelly Rudnicki

Yield : 1 cake

Photograph by Rahul Mahtani

1/2 cup dairy free margarine , ( I really like Earth Balance )

1 cup granulated sugar

2 Tbs water

1 cup dairy free sour cream

1 tsp vanilla extract ( Neilsen Massy is my choice )

2 cups unbleached all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 recipe cinnamon filling

confectioners’ sugar for dusting

CINNAMON FILLING

1/3 cup brown sugar

1/4 cup granulated sugar

1 tsp ground cinnamon

In a small bowl . combine all ingredients , mix well.

CAKE

In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and sugar until light and fluffy . Add water , dairy free sour cream , and vanilla . Beat well.

Preheat oven to 350*F , and spray a bundt pan with dairy free baking spray . In a medium bowl , combine the flour , baking powder , baking soda , and salt with a wire whisk . Add the flour mixture to the margarine mixture , and beat well .Pour half of the batter into the prepared pan , and sprinkle the batter base with half the prepared recipe of cinnamon filling . Add the remaining batter and top with the remaining cinnamon filling . Bake for 40 to 50 minutes , or until an inserted cake tester comes out clean . Cool completely , turn onto a serving platter , and dust with confectioners’ sugar.

Eggless warm upside -Down Mocha cake


For coffee lovers this warm coffee flavored cake is heaven sent. It really is more moist and fudgey than cake reminding me of coffee flavored brownies.

Jennifer Honeycutt

Serves 8

3/4 cup sugar

1 cup sifted cake flour

2 tbs baking powder

1/8 tsp salt

1 oz baking  chocolate

2 tbs butter

1/2 cup milk

1 tsp vanilla

1/2 cup brown sugar

1/2 cup granulated sugar

4 tbs cocoa

1 cup cold coffee

3 tbs powdered sugar

Preheat oven to 350*F and grease an 8 by 8 by 2 inch pan.

Mix and sift together the sugar , flour ,salt and baking powder. In a small saucepan over water , melt together the butter and chocolate . Blend in milk and vanilla . Mix well. Stir in the dry ingredients and pour into the baking pan.

Mix the brown sugar , granulated sugar and cocoa in a small bowl. Sprinkle over the top of the cake. Pour the coffee evenly over the top . Bake for 40 minutes.

Turn warm cake out of pan , sprinkle with powdered sugar and serve immediately.