A sweet and tart start to your morning or finish for your dinner.
Fresh cranberry season is upon us. I love cranberry sauce and cranberry salad, but I also love baking with them. Working with my sourdough starter to find other things to bake besides bread, I decided to try this coffee cake. The sugar topping makes a nice crunch and counter-balance to the tart cranberries. I used fed sourdough starter, but since there is baking powder and baking soda in the recipe, you could probably use discard starter.
Of course, you could always make this with real butter and milk. Or top it with chopped apples or other berries, in which case you would probably want to decrease the sugar in the topping to 1/4 cup. —weshook
for the cake
or 1 stick vegan margarine, softened
1 1/2 teaspoons
orange extract or zest of an orange (optional)
canned coconut milk (or increase regular coconut milk to 3/4 cup)
coconut milk (or other non-dairy milk0
1 1/4 cups
for the topping
fresh cranberries, washed and picked through
flour (almond flour would be delicious)
oil or softened vegan margarine
In This Recipe
For the cake:
Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan.
Stir together the starter, margarine, sugar and salt. Add the extracts and milks. Add the flour, baking powder and baking soda; stir. Pour into the prepared pan.
For the topping:
In a small bowl, Stir together the sugar, flour and oil.
Top the cake batter with the cranberries. Sprinkle the sugar mixture on top. Bake for 45 minutes or until a pick comes out clean.