Coffee Cake
What could be better that coffee cake? Not much, except maybe streusel-topped coffee cake paired with a layer of fresh nectarine. You can use any type of stone fruit- peaches, plums, and pluots- but nectarines are always a favorite.
Ingredients
Batter
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 cup vegan buttermilk
- 1/4 tsp salt
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1 lb nectarines
Topping
- 1 cup flour
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1/4 cup canola oil
- 1/4 tsp salt
Instructions
- Preheat the oven.In a mixing bowl, whisk together flour, baking powder, salt and sugar.
- In a separate bowl whisk oil (or butter), buttermilk and vanilla extract. Pour the wet mixture into the dry.
- Mix, however fo not over mix the batter.
- Slice nectarines. Set aside.
- Vegan streusel topping: in a large mixing bowl, combine together flour, sugar cinnamon and salt. Add oil and toss until it appears crumbly.
- Pour the batter into prepared pan and spread evenly. Arrange the nectarines slices in a rows on top of the batter. Sprinkle with streusel.
- Bake until topping is golden brown (35-45 minutes 365F).
Nutrition
Calories: 332kcalCarbohydrates: 57gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 248mgPotassium: 201mgFiber: 3gSugar: 20gVitamin A: 253IUVitamin C: 4mgCalcium: 37mgIron: 2mg
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !