Vegan - Sour Cream Struesel Coffee Cake

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* Exported from MasterCook *

 

Sour Cream Streusel Coffee Cake

 

Recipe By :The Magic of Soy - GeniSoy Products

Serving Size : 9 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Streusel

1/2 cup brown sugar

1/2 cup finely chopped walnuts or almonds

1/2 teaspoon ground cinnamon

Wet Ingredients

1/2 cup crumbled firm silken tofu

1 cup applesauce

1/3 cup pure maple syrup

3 tablespoons canola oil

1 teaspoon fresh lemon juice

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups whole wheat pastry flour

2 scoops GeniSoy Natural Protein Powder (1/2 cup)

1 teaspoon sugar

1 teaspoon non-aluminum baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

 

Preheat the oven to 350F. Mist an 8 x 8 x 2-inch baking pan with nonstick

cooking spray, and set it aside.

 

Place the ingredients for the streusal in a small bowl, and stir them together.

Set aside.

 

Place all the wet ingredients in a large mixing bowl, and stir them together

until they are well blended.

 

Place the dry ingredients in a medium mixing bowl, and stir them together.

Gradually mix the dry ingredients into the wet ingredients, sprinkling in about

1/3 of the dry ingredients at a time. Beat well after each addition. The

batter will be very thick.

 

Spread alf of this batter evenly into the prepared pan. Sprinkle half of the

reserved streusal evenly over the batter. Spread the remaining batter evenly

over the streusel. The easiest way to do this is to place dollops of the batter

on top of the streusel, and smooth it out carefully with a rubber spatula. Then

sprinnkle the remaining half of the streusel evenly over the top of the batter.

Pat the streusel down very lightly.

 

Bake the coffee cake for 30 minutes, or until a cake tester inserted in the

center comes out clean. Place the cake on a wire rack to cool for at least 15

minutes. Serve warm or at room temperature. Cover leftover cake tightly with

plastic wrap, and store it for a day at room temperature or in the refrigerator

for longer storage. 9 to 12 servings (per serving: 6 g Soy Protein)

 

Description:

" This is a superb cake to serve for a leisurely Sunday morning

breakfast or for a special brunch or social gathering. "

 

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Per serving: 96 Calories (kcal); 5g Total Fat; (41% calories from fat); trace

Protein; 14g Carbohydrate; 0mg Cholesterol; 381mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0