VEGAN: Apple Streusel Crunch Cake

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* Exported from MasterCook II *

 

Apple Streusel Crunch Cake w/Orange-Cashew Cream

 

Recipe By : Sweet & Natural/Meredith McCarty

Serving Size : 8 Preparation Time :0:00

Categories : Breakfast Desserts

Fruit Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

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STREUSEL TOPPING

1/4 cup whole wheat pastry flour

1/4 cup unbleached white flour

1/4 cup walnuts, toasted & finely chopped

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon

1/8 teaspoon cardamom

pinch sea salt

1 1/2 tablespoons light vegetable oil (walnut or canola)

1 tablespoon light pure maple syrup

CAKE

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

2 1/4 teaspoons aluminum-free baking powder

1/4 teaspoon sea salt

1/4 cup light vegetable oil

1/2 cup pure maple syrup or brown rice malt syrup

1/2 cup apple juice

1/4 cup soy milk

1 1/2 teaspoons vanilla

2 small Granny Smith or Golden Delicious apples,

peeled, cored, & thinly sliced

 

1. Preheat the oven to 350 degrees F. Oil the bottom and sides of a

cake or pie pan or an 8- or 9- inch springform pan. (No paper lining

for the pan is called for here because a cake with a streusel topping

cannot be easily removed and therefore must be cut in the pan.)

 

2. Prepare streusel topping. Mix dry ingredients, then work in oil

and sweetener. Texture should be moist.

 

3.Prepare cake batter by mixing dry ingredients in one bowl and

whisking wet ingredients together in another bowl.

 

 

4. Stir wet ingredients into dry with a whisk with widely spaced

wires. Transfer batter to pan. Arrange apple slices core side down in

an overlapping circle around the outside of the batter like spokes of

a wheel, the press them down into batter so just tops are showing.

Distribute topping evenly over apples.

 

5. Bake until cake tests done in the middle, 40 to 45 minutes.

Transfer to a rack to cool.

 

6. Serve warm or at room temperature, as is, or atop a spoonful of

nut cream (e.g. Orange Cashew cream - recipe follows as a variation

of Nut Pastes and Creams) or with a scoop of vanilla-flavored

nondairy frozen dessert.

 

 

 

Per serv: 326 cal, 12 g fat, 214 mg sod

 

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NOTES : This recipe is a quick-bread version of a traditional German

yeast-raised coffeecake. Great served any time of day.