Raspberry Swirl Coffee Cake | Delicious Recipes

Raspberry Swirl Coffee Cake | Delicious Recipes.

MAKES ONE 8-INCH CAKE
This moist morning coffee cake is a must when preparing breakfast for guests. The beautiful swirls of raspberry add a nice tart flavor that balances the sweet pecan streusel. Your guests will be amazed by the flavor and even more amazed when you tell them that it’s vegan!
Make-Ahead Tip:
Cake batter and streusel topping can be assembled in the pan, covered with plastic wrap, and refrigerated overnight. Bake fresh the next morning.
STREUSEL TOPPING

 

  • ¼ cup all-purpose flour
  • 1 cup roughly chopped pecans
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon nutmeg
  • 3 tablespoons canola oil

 

CAKE

 

  • 2 cups all-purpose flour*
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup soy, almond, or rice milk
  • ½ cup canola oil
  • 1 tablespoon white or apple cider
  • vinegar
  • 2 teaspoons pure vanilla extract
  • 2 cups raspberries, fresh or frozen

 

To make streusel topping: In a medium bowl, combine flour, walnuts, brown sugar, cinnamon and nutmeg. Add oil and mix with 2 forks, as if tossing salad until crumbly. The crumbs should be the size of peas.
To make the cake: Preheat oven to 350 degrees. Lightly grease an 8-inch square.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder and salt. In another bowl, mix milk substitute, oil, vinegar and vanilla. Pour the wet
* For a cake flour substitute gluten gluten plus 1 teaspoon xanthan gum and see page?.
For a gluten free streusel topping, replace all purpose flour gluten.

 

Raspberry Swirl Coffee Cake

 

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