November 22, 2009

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs substitute
1 cup vegan sour cream
3 cups pumpkin puree
1 egg substitute
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/3 cup vegan butter (melted)
2 teaspoons cinnamon
1 cup chopped nuts

1. Mix the flours, baking powder and soda in a bowl.
2. Cream the vegan butter and sugar in another bowl.
3. Mix the vanilla extract and egg substitutes into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the vegan sour cream and repeat.
5. Mix the pumpkin puree, egg substitute, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, cinnamon and vegan butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased baking dish.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

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