The kind that "Nana" bakes! My daughter, Leia, found this recipe in her 'favorites' folder. Riddled with eggs, whole milk and butter, this recipe needed a good deal of 'veganization'. The results - a mouth-watering coffee cake to serve to family and friends. Not exactly low in fat, but a nice holiday treat .
2 cups dried cranberries
1 cup apple cider or unsweetened apple juice is fine
1/2 cup water
1/2 cup packed brown sugar
1 cinnamon stick (2" size)
3 cups all-purpose flour (or use 1/2 all-purpose and 1/2 whole wheat pastry flour)
3/4 cup organic sugar
1 cup walnuts, toasted and then ground after cooled
2 tsps baking powder
1 tsp cinnamon
1/4 tsp salt
Ener-G Egg replacer for 4 eggs
1 cup either low fat soy or rice milk (I used vanilla flavored rice milk)
1 cup vegan margarine, melted
1 tsp vanilla
Streusel Topping: In food processor, combine 2/3 cup all purpose or whole wheat pastry flour, 1/3 cup brown sugar, 1/4 cup organic sugar, 3/4 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp vanilla extract. Process till combined. Then add 1/3 cup vegan margarine and pulse till crumbly. (If you don't have a processor, mix ingredients except the margarine in a bowl. Then with pastry blender, cut in margarine till crumbly.)
Use a 10" springform pan for coffee cake. Grease and set aside. Toast walnuts, and set aside to cool before grinding.
In medium saucepan, combine the cranberries, apple cider, brown sugar, water and cinnamon. Bring to a boil, stirring to dissolve the sugar. Remove from heat. Cover and let stand for 10 minutes. Drain the cranberries. Discard the liquid and the cinnamon stick. Coarsely chop the cranberries and set aside.
Preheat oven to 325. Prepare the streusel topping and set that aside.
In large bowl combine the flour, sugar, ground walnuts, cinnamon, baking powder and salt.
In medium bowl, mix 6 tsps Ener-G egg replacer with 8T warm water. Beat till frothy, resembling beaten egg whites. To that, stir in the non-dairy milk, melted vegan margarine and vanilla. Add this 'faux' egg mixture to the dry ingredients and stir all with wooden spoon just until it's moistened. Spoon batter into prepared spring form pan. Sprinkle the cranberries on top, to within 1 inch of the outside edges. Sprinkle the streusel topping over the top. Bake, uncovered, for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Remove coffee cake, cool 15 minutes on wire rack. Then remove from spring form sides. This cake serves 10-12 people.