This recipe is based on my grandmother's Barvarian Coffee Cake recipe which had a LOT more sugar, fat and refined flour. I've veganized it and made it a vehicle for lots of fruit!
I doubled this recipe so that I could do apricot & plum - and put them in the same pan. I also added some pitted cherries because - why not? You can use any fruit -- you can put applesauce in the batter and put a (strained) can of pineapple or canned cherries on top.
Bowl 1 - Sift together
- 1 c whole wheat flour or whole wheat pastry flour
- 3/4 c almond flour
- 1/2 c white flour (optional if you are using whole wheat pastry flour0
- 1.5 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Bowl 2 - wet
- 1/2 c sugar (I used turbinado but sucanat would be good, too - I like the molasses flavor)
- ~1 c fruit purée
- 1/2 c melted coconut oil or neutral oil / vegan butter
- 1 Tb almond extract
- 1 tsp vanillazest and juice of 1/2 lemon
- water or plant based milk as needed
Thoroughly blend each bowl then add wet to dry.
Plum was processed through the Vittorio food mill which results in a much messier process in the kitchen but plum skins don’t shred very well in the blender in my experience.
I processed the apricots in the blender to make the purée.
I used 2 part tart pans, so I don’t want the batter to be so thin that it’s going to leak out the bottom.
Bake at 350 for 30-40 min - wooden toothpick inserted near the center should come out clean. Glaze with melted jelly - In this case I used leftover apricot syrup from the process of making glacee apricots.
Be careful to not overfill your cake pan -- once the baking powder/soda start working, you may have a bit of spillover. Put a cookie sheet below your cake if you are concerned about overflow.
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