Sunday, November 15, 2009

Apple Streusel Coffee Cake

This is a delicious, moist coffee cake that I recommend you make the day before to give it time to rest. The liquid used is orange juice, which gives it a light, citrusy flavor. I've put in a substantial amount of cinnamon for my husband's taste buds. The streusel comes out thick and sweet,with the edges slightly chewy-hard...yummy. We eat this for breakfast, but you can enjoy this as a dessert, if you wish.

Apple Streusel Coffee Cake

1 cup packed light brown sugar
1 cup peeled, chopped apples
1 cup sliced almonds
1/4 cup unbleached all-purpose flour
2 tsp. ground cinnamon
5 Tbs. melted vegan margarine

2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 softened vegan margarine
1/2 cup vegan sugar
1 and 1/2 Tbs. Ener-G Egg Replacer
6 Tbs. water
1/2 tsp. vanilla extract
1 cup orange juice

1/2 cup powdered sugar
1 Tbs. orange juice

Preheat the oven to 350 degrees. Spray the inside of a tube cake pan, like Bundt, including the tube, with a non-stick cooking spray. In a medium bowl, combine all the streusel ingredients, except for the melted margarine. Mix well and add the margarine, stirring until well coated. Set bowl aside. In a second medium bowl, combine the flour, baking powder and baking soda; mix well. In a large bowl, using an electric blender, blend softened margarine and sugar. Add the egg replacer, water and vanilla and continue blending until well mixed. Alternately blend in the flour mixture and the orange juice into the sugar mixture, taking a couple of turns with each. Spoon half of the batter into the cake pan, and top with half of the streusel. Spoon the rest of the cake batter on top of the streusel, leaving the remaining streusel in its bowl. Bake the cake for 15 minutes. Take out of the oven and top with the remaining streusel. Bake for 35 minutes, so an inserted toothpick comes out clean (sticking it through the batter, not the top layer of streusel). Cool completely on a wire rack. When cool, take a butter knife and gently run it around the edge of the cake, including the tube, to loosen any stuck streusel. Put a large plate over the top of the pan and invert cake - it is now upside down. Take your serving platter and place on cake, and flip once again. Your cake is now right side up. Mix together glaze ingredients and drizzle over the top of the cake in a zigzag pattern. If you are eating the cake right away, let it set for at least ten minutes to let the glaze slightly harden. Feeds at least five hungry vegans. So good!


  1. Sounds tasty Michelle. You are really making me wish we weren't staying away from sugar now. I can practically smell the cinnamon through the screen.


  2. Oh, I think it's honorable to go sugar free. I try not to give it to my children too much, but we do enjoy sweet baked goods every now and then. Thankfully, this only has 1/2 cup in it; some recipes have so much more.

  3. Oh, that coffee cake looks so amazing! It does sound so good, thank you for the recipe:)
    P.S. Thank you so much for the kind words you left on my blog. You have a very nice blog and great concept here, I'll come back to read more when I have a chance, thanks for sharing:)

  4. That would make a great dessert for Thanksgiving!

  5. Thank you, Oraphan and Janet, for your nice comments!

  6. I'm adding your recipe to my list of things to make for the holidays. It looks so yummy.

  7. It is sooo good, Fayinagirl. I really hope your family enjoys it.

  8. hi! thanks for the kind words about my blog! i'm glad i found yours too - i always dig seeing parents raising their kids to know vegan food and choices.

  9. That looks DELISH! I would love a slice right you deliver???????????????

  10. If you're paying for a trip to Philly - YES! Can I see the steps that Rocky ran up?