Friday, May 21, 2010

Lemon-Walnut Coffee Cake

I wanted to bake a cake to celebrate the end of my finals, but I was out of eggs and did not want to run to the store. Fortunately, I had Colleen Patrick-Goudreau's The Joy of Vegan Baking on hand, and its recipes have always turned out really well for me. I found a recipe for Cinammon Coffee Cake. Her coffee cake sounded perfect-not too rich, but still delicious. However, no one in my family cares for cinammon, so I adapted Colleen's recipe to make a Lemon-Walnut Coffee Cake. I also made a simple blueberry sauce to serve with the cake.

Lemon-Walnut Coffee Cake, adapted from The Joy of Vegan Baking, by Colleen Patrick-Goudreau

1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 cup white sugar
1/4 cup dark brown sugar
Zest of 2 lemons
1 cup milk(I used dairy milk because that's what I had on hand, even though the original recipe obviously called for nondairy)
1/3 cup canola oil
1 tbsp. distilled white vinegar
1/2 tsp. lemon extract
1/2 tsp. vanilla extract

For crumble:
3/4 cup all-purpose flour
1/4 cup brown sugar
1/4 tsp. salt
3/4 cup chopped walnuts
1/3 cup melted butter

Preheat your oven to 350 degrees Farenheight. Grease a 9" square baking dish. In a large bowl, mix the flour, sugar, baking powder, baking soda, lemon zest and salt.
In a small bowl, mix milk, oil, vinegar, and the vanilla and lemon extracts and set aside.

For the crumble, combine flour, sugar, salt and walnuts. Add the melted butter and work it in with your hands until thoroughly incorporated.

Add the milk mixture to the flour mixture and mix until just combined. Pour the mixture into the greased baking dish.

Spoon the crumble on top of the batter, covering the entire area.

Bake the cake for 35-40 minutes(I did it for 30 minutes) or until a toothpick inserted in the center of the cake comes out clean.

Let the Cake cool slightly and serve warm with blueberry sauce.

Blueberry Sauce:
1/2 cup frozen or fresh blueberries
1/2 cup white sugar
1/2 tsp. vanilla extract

Combine ingredients in a saucepan and cook on medium-high heat until the sugar melts and the mixture begins to boil. Let it boil for 1 minute. Then, mash the blueberries slightly to thicken. Serve warm over coffee cake.

This cake made a perfect summer breakfast. The freshness of the lemon really lightened the flavor and provided the perfect balance. I loved the crunch of the walnuts. The blueberry sauce paired very well with the lemon and walnuts.


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