"Sour Cream" Coffee Cake
Cake:
1/2 cup vegan butter
1 cup sugar
2 egg substitutes (1/4 cup soy yogurt or 1/4 cup blended silken tofu works best for this)
1 cup vegan sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt Topping:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans or walnuts, chopped
1. Preheat oven to 325 degrees F, and grease 9x13" pan. In a mixing bowl, cream vegan butter and sugar. Add egg substitutes, sour cream and vanilla; mix well.
2. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined.
3. Pour half the batter into prepared pan. Combine topping ingredients, and sprinkle half of topping over batter.
4. Add remaining batter and topping. Bake for 40 minutes or until done.
It might not look like there is enough mixture. Trust me, this cake rises a ton, so use the specified amounts.
SO HOW'D IT GO?
Today I made this again using all whole wheat flour and soy yogurt for both the egg replacer and the 'sour cream.' It tastes SO good! This is still my favorite coffee cake recipe. Every time I try a different one I wish I'd made this one instead.
I tried this recipe and I have to say that my family liked the cake very much. It DOES rise very well! and I also made it half white and half mixed with topping, so it was pretty too :-) ;)
I used yogurt for egg substitute and for sour cream portion, just as I read in one of the earlier reviews, and it worked out perfectly!!! ;)b
thanks for the recipe, it goes to my collection.
Hey. I agree with other reviews in that the cake batter consistency was unusually thick, but this cake was just LOVELY. It was exactly what I was looking for. Thank you!
In place of all of the sugar, I used about 1/4 cup golden sugar and about 2/3 cup maple syrup. Made a 'vegan sour cream' from one of the recipes on VegWeb (simple - Silken tofu with vinegar, salt, oil ...). Perhaps the vinegar in the homemade sour cream added to the rise in this cake - as opposed to using a store-bought 'sour cream.' I used an electric beater to whip the batter, which I think added to its fluffy consistency when baked.
Nice moist texture, a little more dense than your average cake - and tasty tasty tasty. Definitely a repeat.
REALLY GOOD. I used yogurt for the eggs and yogurt for the sour cream, turned out just perfectly, this is going into my regular rotation, 5 stars. :)>>>
This turned out ok for me. The batter was a strange consistency and was hard to spread; tasted great when done though! Something was off about the topping, too dry I think. I may tweak this recipe a bit, but all in all it was quite good. Thanks for posting!
This was yummy. I added 1/2 tsp. Maple Flavoring & 1 tsp vanilla to the batter. I made a lot more topping-it's the best part-more like what my Granddaddy used to make: 1/2 stick of earth balance, 1/2 cup of oat bran (quick oatmeal would work, too, 1 tsp cinnamon, 1.2 c turbinado sugar & 1 cup or so of nuts-I used sliced almonds, 'cause I found them in the freezer before I found the walnuts. Mix then all up until it's kinda clumpy, then distribute it evenly over the top of the batter. I made a double batch ( I'm going to a pot luck breakfast), & found that it needed to cook for longer-more like 55-60 minutes. I had to cut it & give a piece to my son & husband. I was planning on just bringing it in uncut....
It smelled too good not to eat some, and tasted even better!
This was a dynamite recipe. My son & I served it with some extra margarine slabbed on top and it was outstanding.
Thanks!
I had a bunch of 'sour cream' that I thought I'd never use up, and I'm so glad I found this recipe! This stuff is awesome, and it's enough to feed me breakfast for almost two weeks. The only thing that was different from what I expected was when I had to put the cake batter into the pan--it wasn't exactly 'pouring' consistency. I had to plop it out and spread it in with the spoon. But it baked up nicely and tastes awesome, so I guess I did everything right! I'll be hanging onto this recipe, for sure. :)