Recipe for a sweet and simple coffee cake made with fruit (such as raspberries, shown) and nuts.
Yield: 10-12 servings
Time: 50 minutes
Tools
- Tall cup or jar
- Immersion blender
- Flour sifter
- 2 bowls
- Wooden spoon
- Whisk
- 8-in square baking dish
Ingredients
- ⅓ c aquafaba
- 1 t lemon juice
- 1⅔ c flour, sifted
- 4 t baking powder
- ¾ c rolled oats, divided
- ½ c white sugar
- ¼ c finely chopped nuts (walnuts, almonds, pecans…)
- ¾ t cinnamon, divided
- pinch salt
- 1 c buttermilk*
- 3 T vegetable oil (e.g., deodorized sunflower oil) or nut oil
- 1 t vanilla
- 1 c fresh or frozen fruit (berries, apricots, raisins, chopped apples…)
- 3 T brown sugar
- 1 T butter or margarine, softened
Directions
Preheat oven to 400º.
In the tall cup, stir together aquafaba and lemon juice, and let sit for 10 minutes.
In a bowl, sift the flour and baking powder together, then stir in ½ c oats, white sugar, chopped nuts, ½ t cinnamon, and salt.
Beat the aquafaba for about 2 minutes until foamy, then beat in buttermilk, butter, and vanilla.
Gradually stir contents of bowl 1 into bowl 2, mixing only enough to combine the wet and dry. Fold in the fruit.
Oil the baking dish, and spread the batter into it.
In the second bowl, combine the remaining ¼ c oats, brown sugar, ¼ t cinnamon, and softened butter and stir until crumbly. Sprinkle over coffee cake.
Bake for 40 minutes, until golden brown and done in the middle (a knife or toothpick inserted into the center of the cake comes out clean).
Serve warm or at room temperature.
Notes
* You can fake buttermilk by combining 1 c milk with 1 t lemon juice or vinegar and letting it sit for about 10 minutes in order to curdle.
For a simpler but still delicious coffee cake, you can leave out the fruit and/or nuts.
Adapted from Anna Thomas’ The New Vegetarian Epicure.
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