Wednesday, November 25, 2009

Thanksgiving Morning

Coffee Cake
Dairy Free
Yield: Serves 12

1 3/4 cups sugar
1/2 cup chopped walnuts, toasted
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
3 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt

3/4 cup earth balance, room temperature
4 large eggs
1 tablespoon vanilla extract
1 cup soy milk

Preheat oven to 350°F. Butter 10-inch-diameter bundt pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl.

Beat earth balance in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.

Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack. Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate. Store at room temp. ENJOY!

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