Coffee Cake With Streusel

Adapted from Heirloom Baking.

For streusel
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons cold Earth Balance butter
1/2 cup pecans, toasted and coarsely chopped

For cake
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup evaporated cane juice sugar
1/4 cup Earth Balance butter
1 banana, mashed
1/2 to 3/4 cup nondairy milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Line the bottom and sides of 8-inch cake pan or baking dish with aluminum foil, shiny side up. Coat with vegetable shortening. To make the streusel: Place brown sugar, flour and cinnamon in a bowl and lightly mix. Work in butter with your fingers until mixture resembles coarse sand. Add pecans and combine; set aside. To make the cake: Sift together the flour, baking powder and salt. Add sugar. Cut in the butter with a pastry blender. In a small bowl, mix together banana, milk and vanilla; then combine with dry ingredients. Place half of the batter in the prepared pan. Sprinkle half of the streusel on top of the batter. Add the rest of the batter to the pan and sprinkle the remaining streusel on top. Bake 35 to 40 minutes. Cool before cutting.

No comments: