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!
Happy Christmas Glo,
ReplyDeleteSee you in the New year x