Cranberry Coffee Cake

Author: Janet Hudson Status: published license cc-by tags: Brunch, Cake, Almonds, Cranberry, Vegan, 0   Share on Facebook Share on Twitter

Recipe to follow.
Egg Replacer for 3 eggs
2 cups sugar
3/4 cup vegetable margarine
1 scraped vanilla bean
2 teaspoon almond extract
2 cups cake flour, sifted
1 cup cranberry relish

Preheat oven to 350°F. Grease a spring form pan.
Beat egg replacer with sugar 10 minutes;add margarine, vanilla and almond extract. Beat for 2 minutes. Blend in flour and cranberry relish. If you want “whole” berries, fold in the relish more gently. Pour into greased pan.
Bake 45 minutes. Spoon on the crumb topping and then finish baking an additional 15 minutes.
Cool and serve. 12 servings.
Topping:
1/4 cup margarine
1/4 cup brown sugar
1 cup sliced almond

In a pan melt the margarine and butter- fold in the almonds and cook until everything comes to a boil and the sugar starts to melt. Remove from heat and spread over the top of the cake.

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