Wednesday, December 21, 2011

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!

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