Eggless Coffee Cake
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt5 tbsps
White Sugar3 tsps
Egg Replacer (dry)4 tbsps
Water1 cup
Sour Cream (substitute)1 tsp
Vanilla Extract1 cup
Blueberry (fresh)1 tsp
Ground CinnamonDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x9 inch baking pan
3
In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar
4
In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla
5
Pour the 'egg' mixture into the flour mixture and beat until smooth
6
Spread batter in baking pan
7
Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer
8
In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon
9
Mix with a fork until mixture resembles cornmeal (not smooth)
10
Sprinkle topping over batter
11
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean
12
Cool slightly before serving