I’ve been wanting to make coffee cake forever. THIS coffee cake.
And it did not disappoint.
The cake is perfectly light. Not overly sweet. And the topping is crunchy & full of brown sugar – cinnamon flavor.
And does anyone else care that it’s called coffee cake but doesn’t contain any actual coffee?
Is it because it goes perfectly with your morning cuppa joe or what? Must be.
Vegan East Coast Coffee Cake
by Isa Chandra Moskowitz in Vegan Brunch
Over the weekend I was in Bethlehem, PA for my grandmother’s 90th birthday celebration. Her official celebration was a bash Saturday night, cocktails starting at 6, at the Bethlehem Hotel. We had drinks, dinner, and cake (of course!).
3 of us took the morning on Saturday to sneak away & venture to Echo Hill before the party!!! So exciting!!! We each managed to buy a cardboard box (unfortunately, we forgot our reusable bags) FULL of goodies. Now, I did have a list going into this wonderful experience of happiness & joy, but I abandoned it slightly upon arrival. Some things I wanted that I did not purchase include: amaranth, dark chocolate chips (I couldn’t find any!), barley, assorted flours, cardamom, chili powder, cajun seasoning (I still have a ton), and everything else in the store : )
- Raw Cashews
- Raw Almonds
- Split Peas
- Steel Cut Oats
- Bread Flour
- Dried Dates
- Vanilla Beans
- Black Cocoa Powder
- Butterscotch Bits (for cookies)
- Dark Brown Sugar
- Light Brown Sugar
- Spice Drops (for Stephen)
- Mexican Hats (for Stephen)
I think the only reason the list stops there is because I know I’ll be back very soon to purchase all the other things my heart desires! I’m almost certain I’ll be picking up most of the items I had listed but overlooked.
I cannot stress enough what an amazing variety of products Echo Hill carries or the affordable prices. On top of those attributes, the people are wonderful, absolutely wonderful. They know exactly where an item is located if they have it, they’ll tell you about a product if you’ve never heard of it & one gentleman offered to open a package of goji berries once for Stephen & I to try. And the parking lot speaks for it. For a pretty small “country store,” the parking lot (and the inside!) was full. I should become the Echo Hill spokesperson, although I’m sure they don’t need one.
We had a plethora of apples and the bunch we picked last weekend were going to go to waste so I made my dad an Apple Pie. As my second pie, it is much prettier than last weekends! And the recipe is a bit different too.
- 2 1/2 Cups AP Flour
- 1 Stick Salted Butter (like Earth Balance)
- 1/2 (just under) Cup Crisco
- 1 TSP Cinnamon
- 1 TSP Salt
- 8 TBSP Ice Cold Water
Combine Flour, Salt, & Cinnamon. Cut cold Butter & Crisco into flour mixture until small crumbles. Add water and stir with wooden spoon to bring together. Divide Dough into 2 separate balls, one slightly larger than the other. On flat, dry surface generously floured, roll out larger ball of dough. Press into bottom of 9in pie pan. Roll out other dough ball into circular shape with a diameter slightly larger than 9 inches. Once filled with apple mixture, top with second layer of dough.
- 6 Cups of Apple Slices (honeycrisp, golden delicious)
- Juice of One Lemon
- 1 1/2 TSP Cinnamon
- 1/3 Cup Flour
- 2/3 Cup Light Brown Sugar
- 1/4 TSP Salt
- 2 TBSP Butter (EB)
Peel & Core Apples. Slice in thin slivers and 1/2 depending on size of apple. Squeeze Lemon Juice on top of apple slices and coat. Toss Apples with Brown Sugar, Flour, Cinnamon, and Salt. Pour into pie pan on top of bottom crust. Cut butter into pieces and place around top of filling. Cover pie filling with top layer of crust. Slice little Xs in top to vent.
Bake in 425 Degree oven for about 40 minutes.