Peta peanut butter coffee cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown sugar; packed |
| ½ | cup | Flour |
| ¼ | cup | Peanut butter |
| 3 | tablespoons | Margerine |
| 2¼ | cup | Flour |
| 1 | cup | Brown sugar; packed |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Soy milk |
| ½ | cup | Peanut butter |
| Egg replacer equivalent of 2 eggs | ||
| ¼ | cup | Margerine |
Directions
TOPPING
CAKE
Preheat the oven 375 degrees. Grease a 9x13 baking pan.
For the topping, mix the brown sugar and flour. With a pastry knife, and fork, or your fingers, cut in the peanut butter and margerine until crumbly; set aside.
For the cake, combine the flour, brown sugar, baking powder, baking soda and salt. Add the soy milk, peanut butter, egg replacer and margerine. Beat until smooth, about 3 mins with and electic mixer.
Pour into the baking pan and sprinkle with topping.
Bake 30 mins, or until a toothpick inserted in the center comes out clean. From The Compassionate Cook by PETA and Ingrid Newkrik Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-22-95