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Ease of Preparation: Moderate
Preparation Time: 20 min
plus 10 min to cool
Cook Time: 40 min
Servings: 10
Recipe By: Sonya Sargent
From: Vegetarian Times 2010 Reader Recipe Contest
Other Breakfast & Brunch
Other Desserts
For this third-place winner in the 2010 Vegetarian Times Recipe Contest, Sonya Sargent took inspiration from the Danish pastries sold in Solvang, California, a Danish village where she goes to escape the hustle and bustle of Los Angeles. "I love the pastries I've had there, so I tried to figure out how to make this cake healthier and less fattening but still reflect what they do in Solvang," she explains.
1/2 cup brown sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon cold unsalted butter, cut in pieces
1 tablespoon ground cinnamon
1/4 cup coconut oil, warmed until liquid
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup low-fat milk or soymilk
1 1/2 teaspoons vanilla extract
To make streusel: Stir together almonds, brown sugar, flour, butter, and cinnamon in small bowl. Set aside.
Coat an 8-inch round cake pan with cooking spray, and sprinkle one-third of the streusel mixture over bottom of pan.
To make cake: Beat sugar, coconut oil, and egg with electric mixer in bowl until smooth and creamy. Add flour, baking soda, baking powder, and salt; beat until smooth. Slowly add milk and vanilla. Beat four minutes at medium speed until batter is smooth and creamy.
Remove one cup batter and set aside. Pour remaining batter in prepared baking pan.
Sprinkle half of remaining streusel over batter in pan, then add reserved cup of batter. Sprinkle remaining streusel on top.
Bake 40 minutes, or until toothpick inserted in center comes out clean. Cool ten minutes before serving.
