danidee
3 years ago5,000+ Views
Rise & Shine Raspberry Jam Swirl Crumbcake
When I want a breakfast that's quick and easy to take with me when I know I'm going to have a busy week, baking muffins or coffee cakes the Sunday prior is perhaps one of my favorite mid-semester rituals. (It certainly works out to be cheaper than running to the campus cafe every morning!) This 'Rise & Shine' Raspberry Jam Swirl Crumbcake is a perfect vegan 'quickbread-style' coffee cake that is almost foolproof for bakers of all experience levels. Warm up a slice in the toaster oven in the morning for a freshly baked flavor all week long. --------------------------------------- Rise & Shine Raspberry Jam Swirl Crumbcake 3/4 cup soy milk (or any non-dairy milk) 1 teaspoon apple cider vinegar 1/3 cup sugar 1/2 cup canola oil 1 teaspoon pure vanilla extract 1 1/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup raspberry jam For the topping: 1 cup all purpose flour 1/3 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup canola oil Preheat oven to 375 F. Lightly grease an 8脳8 round springform pan or regular square pan. Measure out the soy milk for the cake and add the teaspoon of apple cider vinegar; set aside to curdle. Then begin preparing the topping. Make the topping: In a small mixing bowl, mix together the flour, sugar, cinnamon and nutmeg. Drizzle in the canola oil by the tablespoonful (you can eyeball it, no reason to whip out a tablespoon.) Use your fingers to swish around the mixture until crumbs form. Alternate swishing and adding canola oil until all oil is used and large crumbs have formed. Some of the topping is still going to be sandy and that鈥檚 fine, just so long as you have mostly nice big crumbs. You can add another tablespoon of oil if needed. Make the cake: In a large mixing bowl, mix together curdled milk, sugar, canola oil and vanilla. Sift in the flour, baking powder and salt and mix until smooth. Pour cake batter into prepared pan. Add spoonfuls of jam randomly on top of the batter and use a knife to swirl it in. Evenly sprinkle on the topping and pat it down just a bit. Bake for 35 to 40 minutes, or until a knife inserted through the center comes out clean.
5 comments
Could you substitute soy milk or any non-dairy milk with regular vitamin D milk? By the way, these seem really delicious 馃槃.
3 years agoReply
@inarsa Of course! It should work fine! :) Thank youuuu!
3 years agoReply
These look so pretty! Definitely an okay breakfast food ;)
3 years agoReply
Crumb cake always reminds me of my aunt who is a fantastic baker. I hope mine comes out as great as Aunt Nan's!
3 years agoReply
@Nisfit You should share some with your Aunt Nan and see what she thinks!
3 years agoReply
24
5
26