Chocolate Chip and Nut Streusel Coffee Cake
from Sweet Utopia by Sharon Valencik
For Coffee Cake:
2 c. AP Flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 1/4 c. granulated sugar
1 c. soy cream cheese
1/2 c. vegan butter substitute, room temp.
3/4 c. soymilk
2t. white vinegar
1 t. vanilla extract
1 1/4 c. nondairy choc. chips
1/3 c. granulated, brown or turbinado sugar
1 1/2 t. ground cinnammon
1/2 - 2/3c. chopped walnuts or pecans
Preheat oven: 350 degrees. Oil and flour a 9 in. springform pan.
Combine flour, baking powder, baking soda and salt in a bowl. In a separate large bowl, combine sugar, cream cheese, and "butter." Beat with an electric mixer until smooth. Beat in soymilk, vinegar, and vanilla extract. Add the flour mixture and stir until just combined. Fold in chocolate chips. Pour half of the cake batter evenly into the prepared pan.
To make the streusel topping, combine the sugar and cinnamon. Add the nutes and toss until evenly mixed. Sprinkle half of the streusel topping over the batter in the pan. Pour the remaing batter evenly into the pan and sprinkle with the remaining streusel topping.
Bake for 50 minutes, or until the cake is golden brown on top. Cool before removing from the pan and slicing.
Thanks to the Book Publishing Company for allowing me to share this wonderful recipe with you!