mmm... Coffee cakeHi all!
After a few week break I decided to jump back in because I love me some coffee cake [even though I assumed coffee somehow worked its way into the ingredients.].
I had no trouble finding the whole wheat pastry flour in the bulk section of Wild Oats as well as the soy yogurt. The rest of the ingredients were from my beloved Trader Joes. The only substitutions I made were using pecans instead of walnuts [a YUMMY substitution- plus my girlfriend is allergic to walnuts] and I think the soy milk I used was vanilla flavoured.
[Please excuse the terrible dark kitchen photos!]
The mixing of the wet into the dry:
The not so pour-able gooey mess and my new pastry pan spray from TJ's:
The pre-topping pre-bake:
The messy apron:
What I did for the 45 minute cooking time:
The cake came out really well- even though it wasn't as moist or "fluffy" as normal coffee cake. This is definitely more hearty and cakey. I think 45 minutes was a bit too long as the bottom and sides are rather hard; the top didn't stick well to the cake either. Even so this is a easy & delish cake that I would totally make again. Now if only I could have coffee tonight and still be able to sleep.