Plum Coffee Cake

Tomorrow is the East Bay Vegan Bake Sale - I wanted to make something that could be made for a reasonably affordable amount (making the final product cheaper!) and which could be made in quantity and that would use some of my fresh/local yummy ingredients.  Originally, I thought of making my favorites - lemon bars, chocolate peanut butter cups and such but since I haven't had a good coffee cake lately ... well...

A coffee cake with plum topping seemed like the ideal choice - and being too lazy to convert my grandmother's Bavarian Coffee Cake recipe (I swear! I will do it one day soon!) - I took inspiration from VeganYumYum's Apple Pie Coffee Cake recipe.  Here's my spin, resulting in ...


Crumble Top Cherry Plum Coffee Cake:


FRUIT TOPPING:
1 qt bag of plum puree (that good stuff leftover in the jelly bag from making jelly last summer with the cherry plums)
1 c succanat

Set puree & succanat on the stove on low to simmer - reduce til thick, at least reduce by 50%.

CRUMBLE TOPPING
1 c oats
1 c flour
1/2 c dark brown sugar
1/2 tsp salt
1/2 c melted coconut oil
1 tsp cinnamon

Blend all ingredients til you can cake them together with your hands and crumble into bits - yum.

CAKE

2 1/2 c whole wheat pastry flour
2 1/2 c unbleached flour
1 c unrefined granulated sugar
1 c succanat
2 tsp baking powder
2 tsp baking soda
2 tsp salt

3 tsp Mexican cinnamon (ceylon cinnamon)
2 tsp ground cardomom
1/2 tsp powdered ginger
2/3 c canola or grapeseed oil (or a blend)
2/3 c plum puree
1 1/3 cup almond milk + 2 tb apple cider vinegar
3 tb En-R-G Egg replacer
1 tsp almond extract
2 tsp vanilla extract

Blend all ingredients - should be very thick, almost like a dough - it will rise and goodness will happen.  Lightly oil your pan(s) - I decided to use a springform pan and two tart pans.  Press down the dough with a nice flat silicone spatula, push the sides up a tiny bit like a border.  Ladle in your cooked down plum goodness.  Sprinkle on the crumble topping.  Put into the oven at 350 - you want the cake to cook all the way through, and rise, so don't take it out too soon or you'll have soggy centers.

Tomorrow I'll take the coffee cakes and a dozen or so dark chocolate chipotle caramels, over to the East Bay Vegan Bake Sale.  11a-4p, 20 Glen Ave, Oakland (just off Piedmont)  in front of a shop called "Issues."