December 24, 2008

So the 16 oz. of light sour cream that resulted from the aforementioned series of misunderstandings was not all of it. The remaining 16 oz. haunted me with its siren call until I decided that despite the February expiration date, that stuff had to be out of the fridge before I left for California. I used the opportunity to veganize the previous recipe, aside from the the sour cream of course. The combination of banana and yogurt worked very well, with only a hint of banana permeating the cake. If forced to choose I would say I liked this version better, but that might only be because I made more topping and dressed it up with more fruits.

Identity Crisis Coffee Cake
Thanks to Deb for posting the helpful agave-related info. I made this version of the cake before receiving them but next time I go for agave over granulated sugar I'll follow her liquid proportions and baking time suggestions.

For cake:
1/2 cup vegetable oil
1/2 cup raw cane sugar
1/2 cup light brown sugar
1/4 cup agave syrup
1/2 cup 0% Fage yogurt
1 banana, mashed
1 1/2 tsp vanilla
16 oz light sour cream
3 cups whole wheat pastry flour
1 tsp baking powder
1 1/2 tsp baking soda
For topping:
1 1/4 cups dried currants
1 cup dried cranberries
1/4 cup dried apricots, chopped
1 1/2 - 2 cups chopped walnuts
1 - 1 1/2 cup light brown sugar
2 1/2 tsp cinnamon
Preheat oven to 350°F and grease a 9" x 13" pan.

Mix topping ingredients in bowl and set aside.

Sift together flour, baking soda and baking powder in medium-sized bowl and set aside.

Using an electric mixer, combine wet ingredients. Gradually add flour and switch to a mixing spoon if necessary.

Pour a little more than half of the batter into the prepared pan, smoothing it until it is more or less even.

Evenly sprinkle half of the topping and cover with the rest of the batter. Smooth the top as best you can and sprinkle the rest of the topping evenly over the cake.

Bake for an hour or so until a toothpick comes out clean (might take a little longer).

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