Tuesday, January 17, 2012

I Got A Blueberry Pecan Coffee Cake For My Husband and It Was The Best Trade Ever

blueberry pecan coffee cake

Har har. Kidding! My husband is excellent and wonderful and I would never trade him for a cake. A cake can't cuddle me while we watch The Simpsons, or take me on a trip to New York City, or repeatedly tell me that it likes my cooking better than the meals we eat in fancy restaurants. Not even this cake. Though it is mighty in its deliciousness.

I made it on the weekend, mostly for the aforementioned Man of Science who is a big fan of the coffee cake genre. He liked it very much, as did I, and as did my colleagues when I brought the leftovers to the office on Monday morning. The cake is moist and tasty, and the blueberries edge it into breakfasty territory. Who doesn't like having cake for breakfast? It's not healthy, but I won't tell anyone.

blueberry pecan coffee cake

For the cake itself:

1/2 cup Earth Balance "buttery sticks" margarine
1 cup unrefined sugar
2 tbsp ground flax seeds mixed with 3 tbsp water
1 teaspoon vanilla
1 cup vegan sour cream (I used Tofutti brand)
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp cinnamon
3/4 cup blueberries (fresh or frozen)

For the topping:

1/4 cup brown sugar
1 tablespoon all purpose flour
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans
1 tablespoon coconut oil, melted

Preheat oven to 350, lightly grease an 8 by 8 cake pan.

Mix all topping ingredients together and set aside.

Cream margarine with sugar, add vanilla, sour cream, and flax mixture. Mix until smooth.

Sift flour with baking powder, baking soda, salt, and cinnamon.

Add dry ingredients to liquid ones and fold in blueberries. Don't over mix.

Sprinkle topping over cake.

Bake for 45-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

blueberry pecan coffee cake

Some Notes:

-We took an airplane to New York and I was feeling short-attention-spanny so I bought some magazines to read while we travelled. In one of them, there was an article about common cooking mistakes to avoid. One that I wasn't aware of was the mistake of using cold ingredients in baking. So, if you make this cake, make sure your ingredients are at room temperature. Apparently, it makes a difference. Science!

-For those of you in Ottawa, you may wish to turn on your television tomorrow morning so you can see me make soup on CTV Morning Live. For those of you not in Ottawa or who are cable-less, it seems they post most of their segments on You Tube, so I will link to that when it happens. Provided I don't make an ass of myself.

J.

2 comments:

peggy said...

that cake is drool worthy. i want some... yum yum yum! :) im def bookmarking this page

Esen said...

looks delish!!

xx
esen