Tuesday, October 2, 2012

Cowboy Cake (Vegan Coffee Cake)

I think this was originally called Cowboy Cake because it can be made in a cast iron pan.  We still call it cowboy cake because that's more fun that saying coffee cake!
We love ours with blueberries.  But feel free to top yours with any fruit you like, or with pecans and a drizzle of maple syrup, or leave it "plain" with the crumble on top.  It is a really great breakfast or snack and is a favorite in our house.  The pan never lasts more than a day!
(a great breakfast!)
2 ½ c flour (I use whole-wheat, use a mixture if you want)
1 ½ c brown sugar
½ t salt
2/3 c vegan margarine
2 t baking powder
½ t baking soda
½ t ground cinnamon
½ t ground nutmeg
2 T. ground flax in 1/2 c. water
1 ½ c unflavored soy milk mixed with 1 T. vinegar
½ c chopped nuts (optional)
1 c. fresh berries (raspberries, blueberries, etc)

Grease 9x13” pan. Preheat oven to 350 degrees. 
Combine flour, brown sugar, salt.  Cut in butter until mixture resembles coarse crumbs.  Set aside ½ cup of mixture for later.  Stir baking powder, baking soda, cinnamon and nutmeg into remaining crumb mixture.

Combine flax mixture and soured milk.  Add all at once to dry mixture.  Mix well.  Spoon batter into prepared pan.  Stir together reserved crumbs, nuts and berries. Sprinkle on top batter.  Bake at 350 degrees for 35-40 minutes.  Serve warm or cold.  (I make it the night before if I know there won’t be time in the morning.)

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