Blackberry Swirl Coffee Cake

This is an adaptation of Isa's East Coast Coffee Cake from Vegan Brunch. If you haven't purchased the cookbook yet, now is the time. It is a masterpiece. This coffee cake is perfect - easy enough to whip together with the ingredients in your kitchen and always a crowd pleaser. Any jam swirl will do but I usually stick to raspberry or blackberry.

Cake
1 cup soy milk
1 tsp apple cider vinegar
1/4 cup sugar
1/2 cup canola oil
1 tsp vanilla
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
about 1 cup of blackberry jam, mixed

Topping
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/2 cup oil

Preheat your oven to 350. Combine the soy milk and vinegar and allow to curdle. Mix your dry ingredients together in a bowl (this really helps, thanks EJ). Next mix the wet ingredients together and add the soy "buttermilk" to the combo. Add the wet to the dry and mix until combined and still a little lumpy. Now prepare your topping. Combine the dry ingredients then use your hands to mix in the oil, a little at a time, until the crumble is a bit sandy but mostly clumpy. Pour the cake batter in a glass 8X8 dish and dollop the jam all over the surface. Now use a knife to cut the jam through the batter. Cover  with the crumble topping and pat down the surface lightly. Bake at 350 for 35-40 minutes. Once cool, dust with powdered sugar.

Making your morning better since 2010,
NRG