Peta streusel coffee cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soy milk |
| 1 | tablespoon | Distilled white vinegar |
| ⅓ | cup | Soft tofu |
| 2¼ | cup | Flour; or w.w. pastry flour |
| 1¼ | cup | Brown sugar; packed |
| 3 | teaspoons | Cinnamon |
| 1½ | teaspoon | Ginger |
| ½ | teaspoon | Salt |
| ¾ | cup | Veg oil |
| ¾ | cup | Walnuts; chopped |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
Directions
Preheat the oven to 350. Grease a 9x13 inch baking dish.
Place the soy milk, vinegar, and tofu in a blender and blend until completely smooth.
In a large bowl, mix the flour, brown sugar, 2 1/2t of cinnamon, ginger, salt, and oil. Work the mixture with a pastry knife, a fork, or your fingers until well blended. Transfer 1 1/4c of this mixture to a small bowl and mix in the remaining 1/2t cinnamon and the walnuts. Set aside.
To the remaining flour mixture, add the baking powder and baking soda, along with the blended tofu. Mix until smooth. Spread the batter evenly in the baking dish and sprinkle the reserved flour-nut mixture over the top.
Bake for 30-35 mins, or until a cake tester inserted in the center comes out clean.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-22-95