It’s not even December 1st yet and I can already predict how the next few weeks are going to go. I’ll set off with the best of intentions and ideas of organization floating around in my brain and then slowly become overwhelmed with all the things I plan on doing, with the end result of all my plans crumbling, me saying F it and spending all my free time planted in front of the TV. It happens Every. Single. Year. I’m hoping that this year will be different as I do technically have more free time then I did last year, but I’ve already agreed to make cookie platters for a few work colleagues, baking for an upcoming charity event, baking for some of P’s clients, baking for my own friends/family, and cooking/organizing a Christmas potluck. Did I mention that it’s not even December 1st yet? Yeah. I really like to believe that I have good organizational skills but deep down I know that time management is not my forte. Any tips for how I can make my plans run more smoothly? I’ll take any advice I can get.
In the meantime I’ve been trying to plan what I’ll be baking, so that I’m not standing in my kitchen the night before with a dumbfounded look on my face. I got inspired by Debbie over at Maple Spice and as I was standing in the lineup at the grocery store, I happened to snatch up a copy of Canadian Living’s Holiday Baking Magazine. I don’t normally buy baking magazines, as I tend to already have enough recipe ideas swimming around my head at any given time, but I figured it couldn’t hurt to have a little extra holiday inspiration. I’ve already bookmarked so many recipes I hope to veganize, there’s some really great sounding recipes in this year’s copy and as I’m still on my cranberry kick the Cranberry Coffee Cake with Cinnamon Streusel was my first choice.
A few subs were needed with this recipe, first there’s the Greek yogurt, which was easily subbed with coconut yogurt, some margarine for the butter and then I did a little messing around with the eggs. I figured this was as good a time as any to finally use some of that Ener-g egg replacer that’s been sitting in my pantry for who knows how long (does that stuff expire?), and as not to take away too much moisture, I also added some applesauce.
The bundt cake turned out crazy good! It was perfectly moist, light and fluffy, but didn’t completely fall too crumbs while cutting it. Of course the streusel is crumbly, but that’s expected. The cranberries add a pop of color and a little tartness to the sweet cake. Streusel is pretty much delicious on anything, it added a sweet crunch to every bite and sent the cake into a whole new category of yum! This is another recipe I would add to any holiday brunch…at some point I’m going to have to make something savory as there seems to be a pattern of sweet breakfast items forming. It’s also makes a great snack or dessert…or dinner…I’m not one to judge. 😉
CRANBERRY COFFEE CAKE WITH CINNAMON STREUSEL
- 1/2 cup non-dairy margarine, softened
- 3/4 cup granulated sugar
- 2 teaspoons Ener-G egg replacer powder
- 1/3 cup unsweetened applesauce, room temp
- 1/2 teaspoon vanilla
- 1-1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup unsweetened non-dairy yogurt or non-dairy sour cream, room temp
- 2 cups fresh or frozen cranberries, thawed, roughly chopped and patted dry
- 2 teaspoons icing sugar (optional)
- 1/3 cup unbleached all-purpose flour
- 1/4 cup granulated
- 3 tablespoons margarine, melted
- 1/2 tsp cinnamon
- 1 pinch salt
- 1/3 cup large-flake rolled oats
- Preheat oven to 375°F and lightly spray a bundt pan with oil.
- Make the streusel by mixing together the flour, sugar, margarine, cinnamon and salt in a small bowl until small crumbs form. With your fingers, mix in rolled oats until crumbly. Set aside.
- In large bowl, beat the margarine with the sugar until light and fluffy, about 3 minutes. Beat in Ener-G powder, applesauce and vanilla until smooth. Fold in yogurt or sour cream.
- Whisk together the flour, baking powder, baking soda, cinnamon and salt; lightly stir into margarine mixture in 3 increments. Fold in 1 cup of the cranberries. Pour into bundt pan. Sprinkle the top with remaining cranberries and then sprinkle with streusel.
- Bake for about 50 to 60 minutes or until golden and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack. Once cool, invert onto a plate, then dust with icing sugar.