"Sour Creme" Coffeecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
¼ c. water1 T. egg replacer, dry1/3 c. smooth, unsweetened applesauce 3 T. oil¼ c. soymilk 1 c. sugar 1 tsp. vanilla extract1 ¼ c. whole wheat pastry flour¾ c. unbleached flour1 tsp baking powder 1 tsp baking soda½ tsp. salt½ c. extra-firm silken tofu½ c. soymilk 1 T. lemon juice1 c. chopped pecans1/3 c. melted good-tasting margarine2/3 c. brown sugar 1 tsp. cinnamon
Preheat oven to 350 degrees F. Grease and flour a 10” tube cake pan.
In a blender, blend the water and egg replacer.
Add applesauce, oil, soymilk, sugar and vanilla and process well.
Pour into a medium mixing bowl.
Whisk together the flours, baking powder, baking soda and salt in another bowl.
In the blender (no need to wash it out after blending the Wet Mix) blend the silken tofu, soymilk, and lemon juice until VERY smooth.
Add the dry ingredients and the tofu mix alternately to the wet ingredients, starting and ending with the dry.
Mix the remaining ingredients together well in a small bowl. Sprinkle half of the topping into the bottom of the pan.
Top with half the batter.
Sprinkle the rest of the topping over that and end with the remaining batter.
Bake 45 minutes.
Let the cake sit on a rack for 5 minutes, then loosen it carefully with a butter knife and invert carefully onto a serving plate.
Cool on a rack.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a blender, blend the water and egg replacer.
Add applesauce, oil, soymilk, sugar and vanilla and process well.
Pour into a medium mixing bowl.
Whisk together the flours, baking powder, baking soda and salt in another bowl.
In the blender (no need to wash it out after blending the Wet Mix) blend the silken tofu, soymilk, and lemon juice until VERY smooth.
Add the dry ingredients and the tofu mix alternately to the wet ingredients, starting and ending with the dry.
Mix the remaining ingredients together well in a small bowl. Sprinkle half of the topping into the bottom of the pan.
Top with half the batter.
Sprinkle the rest of the topping over that and end with the remaining batter.
Bake 45 minutes.
Let the cake sit on a rack for 5 minutes, then loosen it carefully with a butter knife and invert carefully onto a serving plate.
Cool on a rack.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 67.1 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.2 g
- Protein: 3.4 g
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