Mango Coffeecake

I promise after Christmas I'll get back to my two post a week average, there has just been so much going on I've cooked but not had time to photo each step, etc. This is a delicious, moist coffeecake from an old Better Homes and Garden's issue that I made vegan.

I forgot to take a pic when it came out of the oven, or when we had some on our plates. But this is what it looked like after everyone had some!

2 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup vegan butter

1 cup sour milk (put 1 tablespoon lemon juice in a measuring cup, add you favorite non-diary milk to equal 1 cup. Let stand for 5 minutes.)

2 Ener-G egg replacements

1 teaspoon vanilla

3 cups coarsely chopped seeded and peeled mangoes (about 3)

1/3 cup sugar

3/4 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumb. 

 

In a small bowl combine sour milk, eggs and vanilla. 

 

Add to flour mixture all at once; stir just until moistened. 

 

Fold in mangoes. 

 

Spread in prepared pan. 

 

Combine the 1/3 cup sugar and the cinnamon. 

 

Sprinkle evenly over batter. 

 

Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. (Mango pieces will sink to the bottom of coffee cake.) Cool slightly. Enjoy!