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9. Remove buckle from oven, and immediately pour hot orange syrup over top, being careful not to splatter. Cool on a wire rack for at least 30 minutes before serving. Store in an airtight container, or double-wrap with plastic wrap or foil, and freeze.

BATTER UP!

Cranberries are not only a delicious addition to many baked goods, the tart berries are also well known for a number of health benefits. Ongoing studies have shown that consuming antioxidant-rich fresh and dried cranberries, along with fresh cranberry juice, may help reduce urinary tract infections. Adding cranberries as part of your daily diet may also help lower the risk of heart disease and certain cancers.

Apple Cinnamon Coffee Cake

This moist breakfast coffee cake, featuring fresh blueberries, apple pie filling, and a yummy brown sugar cinnamon streusel topping, is perfect with a cup of coffee.

Yield:

1 (9x13-inch) cake

Prep time:

30 to 40 minutes

Bake time:

45 to 55 minutes

Serving size:

1 slice

¾ cup light brown sugar, firmly

packed

3⅓ cups unbleached all-purpose

flour

2 TB. plus ½ cup nonhydrogenated

vegan margarine

1 TB. plus 1 tsp. ground cinnamon

½ cup chopped toasted pecans

(optional)

1½ TB. aluminum-free baking

powder

¼ tsp. salt

Egg substitute for 2 large eggs

1½ cups soy, rice, or almond milk

1½ tsp. pure vanilla extract

1 cup unbleached cane sugar

1½ cups Apple Pie Filling (recipe in

Chapter 22), or canned pie filling

¾ cup fresh or frozen blueberries

(if frozen, do not thaw)

¼ cup vegan confectioners’ sugar

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking pan with cooking oil spray.

2. In a small bowl, and using a fork, blend light brown sugar, ⅓ cup unbleached all-purpose flour, 2 tablespoons vegan margarine, and 1 tablespoon ground cinnamon until mixture looks crumbly. Add pecans (if using), and mix well.

3. In a microwavable cup or bowl, melt remaining ½ cup vegan margarine in the microwave for 10 to 15 seconds. Allow to cool slightly.

4. Into a medium bowl, sift remaining 3 cups unbleached all-purpose flour, aluminum-free baking powder, salt, and remaining 1 teaspoon ground cinnamon, or blend with a wire whisk.

5. In a large bowl, whisk together egg substitute, soy milk, and vanilla extract for 1 minute or until frothy. Add unbleached cane sugar, and whisk until well blended. Add melted vegan margarine, and mix well.

6. Using a large rubber spatula, fold dry ingredients into wet ingredients, and mix only until moistened and blended. Do not overmix.

7. Spread ½ of batter into the prepared baking dish. Spread ½ of Apple Pie Filling on top of batter, being careful not to disturb it. Arrange ½ of blueberries on top of filling, and sprinkle ½ of streusel topping over blueberries. Spread remaining batter, remaining Apple Pie Filling, remaining blueberries, and remaining streusel on top.

8. Bake for 45 to 55 minutes or until top springs back when lightly touched or when a knife inserted into the center comes out clean. Cool completely on a wire rack. Sprinkle vegan confectioners’ sugar on top of cake before serving.

Variations: For Cherry or Blueberry Coffee Cake, substitute Cherry or Blueberry Pie Filling (variations in Chapter 22), for the Apple Pie Filling.

BATTER UP!

For unbeatable flavor, roast the pecans first. Place whole or halved pecans on an ungreased lipped baking sheet. Bake in a 350°F oven for 10 to 12 minutes, stirring a few times until light brown and fragrant. You could also toast the pecans on the stovetop in a dry sauté pan over medium heat, stirring until toasted. Let cool and set aside.

Strawberry Cream Cheese Coffee Cake

This luscious almond-flavored coffee cake is layered with vegan cheesecake filling and strawberry preserves and sprinkled with an almond streusel topping.

Yield:

1 (9-inch) cake

Prep time:

30 to 40 minutes

Bake time:

45 to 60 minutes

Serving size:

1 slice

2 cups unbleached all-purpose

flour

½ cup whole-wheat