Berry Coffee Cake

berry coffee cake

berry coffee cake

Who doesn’t like coffee cake? It’s good for breakfast, snack, dessert; basically whenever you’d drink coffee. But I was craving a coffee cake with a little difference. The recipe I found included blueberries, but my inspiration took me to add assorted berries for color and flavor. The batter turned a swirling purple color that I enjoyed. Don’t be scared; it gets muted during baking.

The recipe I looked to wasn’t vegan so I got the opportunity to try a different egg substitute – the chia egg. It’s made by adding ground chia seeds to warm water and letting it sit for 10-20 minutes to thicken. The result is gummier than flax eggs, so I can see recipes where it would be a problem but not this one. More substitutes were swapping butter and yogurt for non-dairy versions. For high altitude I reduced the baking powder and added non-dairy milk. So, grab a cuppa joe and dig in.

Berry Coffee Cake adapted from Blueberry Coffee Cake
2 TBS ground chia seeds whisked with 6 TBS warm water
2 TBS plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 TBS vegan margarine, cut into small pieces
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup all purpose flour
1/4 cup vegan sugar
1.5 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non-dairy plain yogurt
1/2 cup non-dairy blueberry yogurt
1 TBS non-dairy milk
1 tsp vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
Preheat oven to 350F. Grease an 8×8” cake pan. Prepare chia eggs by whisking ground chia seeds into a bowl of warm water. Set aside to gel. Put 2 TBS whole wheat pastry flour, brown sugar, margarine, cinnamon and cardamom in a bowl and mix together with a fork until well combined and mixture is in large clumps; set this streusel aside.
Put remaining 1 cup whole wheat pastry flour, all purpose flour, vegan sugar, baking powder, baking soda and salt in a large bowl and whisk to combine. In a bowl, whisk together yogurts, vanilla and chia eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup berries. Spoon batter into pan and sprinkle streusel over top. Scatter remaining 1 cup berries over streusel and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate.

Until next time, happy baking!

Filled Pumpkin Spice Muffins

pumpkin spice muffinsNothing says fall like pumpkin spice, and what better way to feature it than in a warm muffin. The muffin recipe I found is extra special – it has a filling and a topping. The recipe is also part of the #Bakealong Challenge by King Arthur Flour. With it’s creamy cream cheese filling and it’s crunchy streusel topping, I was sold. Besides, I love a challenge.

To adapt the recipe to high altitude I had to modify a few things. I added some flour and reduced the baking powder. I also cut the topping in half – you don’t want to weigh down a muffin at altitude. Next I reduced the temperature and baked them a few minutes longer. For the vegan changes I used yogurt instead of eggs, chose vegan versions of butter and cream cheese, and made the milk a non-dairy version. I wanted to make the muffins on the healthier side (healthy-ish?) so I used a combination of all-purpose flour and whole wheat. Now, on to the muffins …

Filled Pumpkin Spice Muffins adapted from King Arthur Flour
STREUSEL TOPPING
1/4 cup King Arthur Unbleached All-Purpose Flour
1/8 cup organic brown sugar, packed
1/8 cup old-fashioned rolled oats or quick oats (not instant)
dash salt
2 TBS vegan margarine, at room temperature
FILLING
1 (8-oz) tub vegan cream cheese, at room temperature
1/4 cup organic sugar
MUFFINS
1 cup pumpkin purée
1/2 cup vanilla non-dairy yogurt
1/2 cup organic brown sugar, packed
3 TBS vegetable oil
1/4 cup agave syrup
1/3 cup almond milk
1/2 tsp salt
1 1/2 tsp pumpkin pie spice; or 1 tsp ground cinnamon + 1/4 tsp ground cloves + 1/4 tsp ground ginger
3/4 tsp baking powder
1/2 tsp baking soda
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup + 1TBS Whole Wheat Flour
Preheat oven to 375F. Line a 12-cup muffin pan with muffin papers. To make the streusel: Whisk together flour, sugar, oats, and salt. Work in margarine, mixing until coarse crumbs form. To make the filling: Place cream cheese in a bowl and stir in sugar. To make the batter: Whisk together pumpkin, yogurt, brown sugar, oil, agave, and milk. Then whisk in salt, spices, baking powder, and baking soda. Scrape down sides and bottom of bowl. Add flour and mix until well combined.
Drop a scant 2 TBS of batter into each muffin cup, spreading it to cover the bottom. Dollop on a heaping TBS of filling (I had some leftover), then cover with another 2 TBS of batter. Sprinkle each muffin with streusel topping. Bake for 25 minutes, until a cake tester inserted towards the edge comes out crumb-free. Remove muffins from oven. When they’re cool enough to handle, transfer them to a rack to cool completely. Enjoy within 2 to 3 hours; refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks.

Until next time, happy baking!