How To Make Raspberry Swirl Coffee Cake

How To Make Raspberry Swirl Coffee Cake

   MAKES ONE 8-INCH CAKE
 This moist morning coffee cake is a must when preparing breakfast for guests. The beautiful swirls
of  raspberry add a nice tart flavor that balances the sweet pecan streusel. Your guests will be
amazed by the flavor and even more amazed when you tell them that it’s vegan!
 Make-Ahead Tip:
Cake batter and streusel topping can be assembled in the pan, covered with plastic wrap,
and refrigerated overnight. Bake fresh the next morning.
  STREUSEL TOPPING
¼ cup all-purpose flour
1 cup roughly chopped pecans
½ cup brown sugar
  CAKE
2 cups all-purpose flour*
½ cup sugar
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

1 tablespoon ground cinnamon
½ teaspoon nutmeg
3 tablespoons canola oil

1 cup soy, almond, or rice milk
½ cup canola oil
1 tablespoon white or apple cider
vinegar
2 teaspoons pure vanilla extract
2 cups raspberries, fresh or frozen

Raspberry Swirl Coffee Cake

To make the streusel topping: In a medium bowl, combine flour, pecans, brown sugar, cinna-
mon, and nutmeg. Add oil and toss with 2 forks, as though you were tossing salad, until it
appears crumbly. The crumbs should be the size of small peas.
 To make the cake: Preheat the oven to 350 degrees. Lightly grease an 8-inch-square pan.
 In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, and
salt. In another bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet
   *For a gluten-free cake, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum and see page ???.
For a gluten-free streusel topping, substitute gluten-free all-purpose flour.