Friday, April 3, 2015

Maritime Coffee Cake

When I was growing up, our local grocery store used to stock some of the best coffee cake I'd ever eaten. Sweet with a spicy ribbon, moist but not oily, a whole quarter of the treat could easily disappear if I wasn't paying attention - and unlike a lot of the other "bakery shop" cakes and muffins I've had over the years, it actually tasted like it was designed to go with a cup of rich, strong coffee, not a 40-word long "coffee beverage" or whipped cream somethingororther.

I don't want to think about how many years have passed since then - truly, my relative age was brought to light yesterday when some of my Grade 2 students asked me how long I'd been baking "fancy stuff". Taking my stint at George Brown as my baseline, I replied since 2008. Needless to say I felt every one of my (almost) 27 years when I had 3 of them say immediately "wow, that was a year before I was born!". Oy. I guess it doesn't help that old classmates of mine are now parents of some of my students either, but for some odd reason it's been like my 20s never existed (and not for the usual reasons people "forget" their 20's!).

Maritime Coffee Cake

Anyways, I wanted to share a "new" version one of my old favourite treats with you for my birthday (which happens to be tomorrow) and came up with a healthier, more flavourful bake in the process. Starting with Isa Chandra Moskowitz' "East Coast Coffee Cake" recipe in Vegan Brunch, I effectively un-veganized it using Amoré Almonds + Dairy beverage (although any dairy or non-dairy milk will work A-OK). Then, I layered on the nutty, earthy flavours I love in baking with camelina oil, flax, quinoa and a touch of chickpea flour. The topping is definitely present (and divine!) but doesn't overwhelm the tender and moist cake underneath. I wouldn't change the ratio at all - and speaking as a confirmed member of the New York Crumb Cake fan club, that's something to write home about!

Maritime Coffee Cake
Makes one 8" or 9" cake, 12 pieces

½ cup white whole wheat flour
½ cup chickpea flour
⅓ cup dark brown sugar
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
pinch salt
2 tbsp camelina oil or canola oil
2 tbsp Amoré Almonds + Dairy beverage, whole milk or milk alternative
1 cup Amoré Almonds + Dairy beverage, whole milk or milk alternative
2 tsp apple cider vinegar
2 tbsp canola oil
2 tbsp camelina oil
1 tbsp vanilla
¼ tsp nutmeg
½ tsp salt
1 ¼ cups white whole wheat flour
1 tbsp ground flaxseed
⅓ cup cup-for-cup stevia (or sugar)
2 tsp baking powder
¼ tsp baking soda
1 cup cooked quinoa

  1. Combine the flours, sugar, cinnamon, nutmeg, allspice and salt in a bowl.
  2. Drizzle in the oil and the milk, tossing with a fork to create a crumbly mixture.
  3. Set aside while preparing cake.
  1. Preheat oven to 375F. Grease an 8” or 9" square pan and line with parchment paper, leaving overhang on 2 sides for easy removal.
  2. In a large bowl, combine milk, vinegar, oils, vanilla, nutmeg and salt.
  3. Add the flour, flaxseed, stevia, baking powder and baking soda, whisking to combine well.
  4. Fold in the quinoa.
  5. Pour into the pan and top evenly with the crumb mixture.
  6. Bake for 30 to 35 minutes. Cool in the pan before removing and slicing.
Amount Per Serving
Calories: 209.4
Total Fat: 8.5 g
Cholesterol: 2.1 mg
Sodium: 19.7 mg
Total Carbs: 30.0 g
Dietary Fiber: 3.5 g
Protein: 5.0 g

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