Sunday, May 29, 2016

"Caramel Doughnut" Cake #SundaySupper

As a Canadian, I always forget that my friends to the south celebrate their "long weekend" - Memorial Day - a week after our Victoria Day holiday. In my household, at least, July 1 (Canada Day), not late May is the herald of Summer's beginnings - in fact, this year's blast of near 40°C (104°F) heat is a total anomaly that we didn't even see in the middle of July last year!

Because of the swath of heat and humidity we got this week (not complaining at all!), we've been grilling outdoors or making no-cook meals more than usual. That said, the sweet teeth around here sometimes just need a baked treat. Nothing super-sweet or rich, but toothsome enough to fill that craving whenever it strikes. Coffee cakes, in my opinion, fit that purpose to a T - especially when they're homemade, since you can keep the sweetness below tooth-aching storebought levels, add your own spices and ingredient twists, and (of course) know that it is perfectly fresh.

"Caramel Doughnut" Cake

Remembering the Summer road trips my family took when I was young, where we always stopped at a local doughnut shop halfway to our destination, I decided to recreate the flavours of the "old fashioned" doughuts and muffins we used to savour all through the Summer. I decided to switch up the sweetener, ditching granular sugar for my favourite vegan caramel sauce (made with soy milk this time) to give it a richer, rounder flavour that worked perfectly in the 100% whole grain batter and heightened the spiciness of the nutmeg and light smokiness from the salt. To get the "edge" of savoury that comes along with the true "old-style", tallow-fried doughnuts, I added just a hint of nutritional yeast - the popular vegan "cheesy flavour" secret for sauces. Thankfully, the cake doesn't taste anything like those sauces - just delicious! Of course, being topped with a decadent streusel doesn't hurt either! 

"Caramel Doughnut" Cake

This #SundaySupper we're helping celebrate Memorial Day and the beginnings of Summer by sharing our BEST recipes for our summer gatherings! How do you mark the start of hot, humid, happy weather and fun times? Take a look at all our recipes this week, hosted by T.R. Crumbley of Gluten Free Crumbley

Appetizers

Sides and Salads

The Main

Desserts

Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

"Caramel Doughnut" Cake

"Caramel Doughnut" Cake
Makes one 9" cake, 12 slices
1 ½ cups whole wheat flour
1 cup spelt flour
1 tsp nutritional yeast flakes (optional)
½ tsp smoked sea salt
½ tsp nutmeg
½ tsp baking soda
¼ tsp baking powder
¼ cup vegan “buttery sticks”, cut into cubes
¼ cup shortening, cut into cubes
¼ cup large-flake rolled oats
2 tablespoons coarse raw sugar
¾ cup unsweetened soy milk
2 tbsp vinegar
2 tsp vanilla
⅔ cup Simple Salted Caramel Sauce - made with soy milk for nut free
  1. Heat the oven to 350ºF and grease a 9” springform pan.
  2. Whisk the flours, nutritional yeast, salt, nutmeg, baking soda and baking powder.
  3. Add the margarine and shortening, cutting into the flour mixture to create coarse crumbs.
  4. Reserve ½ cup crumbs, add the oats and coarse sugar and set aside.
  5. Combine the milk, vinegar, vanilla and caramel syrup, then stir into the remaining flour mixture until just combined.
  6. Spread in the pan and top with the crumb mixture.
  7. Bake for 45 minutes in a preheated oven. A toothpick inserted in the center should come out clean.
  8. Cool in the pan for 30 minutes, then release the sides and cool completely.
Amount Per Serving
Calories: 237.3
Total Fat: 8.8 g
Cholesterol: 0.0 mg
Sodium: 149.6 mg
Total Carbs: 39.9 g
Dietary Fiber: 3.5 g
Protein: 4.5 g