"Barbarian Coffee Cake"

 

This recipe is based on my grandmother's Barvarian Coffee Cake recipe which had a LOT more sugar, fat and refined flour.  I've veganized it and made it a vehicle for lots of fruit!

I doubled this recipe so that I could do apricot & plum - and put them in the same pan.  I also added some pitted cherries because - why not? You can use any fruit -- you can put applesauce in the batter and put a (strained) can of pineapple or canned cherries on top. 

Bowl 1 - Sift together

• 1 c whole wheat flour or whole wheat pastry flour
• 3/4 c almond flour 
• 1/2 c white flour (optional if you are using whole wheat pastry flour0
• 1.5 tsp baking powder
• 1 tsp baking soda
• pinch of salt

Bowl 2 - wet

• 1/2 c sugar (I used turbinado but sucanat would be good, too - I like the molasses flavor)
• 
  ~1 c fruit purée
• 1/2 c melted coconut oil or neutral oil / vegan butter
• 1 Tb almond extract
• 1 tsp vanillazest and juice of 1/2 lemon
• water or plant based milk as needed

Thoroughly blend each bowl then add wet to dry.

Plum was processed through the Vittorio food mill which results in a much messier process in the kitchen but plum skins don’t shred very well in the blender in my experience.

I processed the apricots in the blender to make the purée.

The batter should be really thick but not so stiff that you can’t mix it so add liquid to loosen it up.

As you can see I did apricot and plum. 

I used 2 part tart pans, so I don’t want the batter to be so thin that it’s going to leak out the bottom.

Bake at 350 for 30-40 min - wooden toothpick inserted near the center should come out clean. Glaze with melted jelly - In this case I used leftover apricot syrup from the process of making glacee apricots.

Be careful to not overfill your cake pan -- once the baking powder/soda start working, you may have a bit of spillover.  Put a cookie sheet below your cake if you are concerned about overflow.