Try this easy to make coffee cake this Easter, especially if you have family visiting. It smells amazing baking and tastes so delicious warm with a cup of coffee. I have made this many times for friends and family. Often, I make it to give to someone who needs warm comfort food, whether they are healing from a surgery or grieving the loss of a pet. Nothing about this coffee cake tastes "milk-free." It is delicious and a big hit every time.
This year I am going to make this coffee cake for my family for our Easter brunch. I hope you enjoy it as much as we do. Enjoy~
Ingredients:
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup margarine softened (Earth Balance, Vegan Sticks)
1 cup Silk Vanilla Soy Milk
1 egg
1 cup frozen blueberries
Directions:
Preheat oven to 350 degrees. Beat all ingredients, except blueberries. Grease 9"x9" pan (can also use 13"x9") Pour half of the batter in pan. Spread 1 cup of blueberries over batter, then top with remaining batter. Add streusel topping, listed below. Bake 40 minutes.
Ingredients for Streusel Topping:
1/3 cup brown sugar
1/4 cup flour
3/4 teaspoon cinnamon
2 tablespoon margarine
Mix all ingredients and sprinkle on top of cake batter.
After cake has finished baking, top with glaze, listed below:
Mix 1 cup confectioners' sugar, 2 tablespoon Silk Vanilla Soy Milk, 1/2 teaspoon vanilla. Drizzle over top of baked cake.
