This is another letter that was originally slated for a soup or stew – Jewish Beef Stew from Veganomicon, to be exact – but was jettisoned for a dessert, mostly because I’m a sucker for the sweet stuff, but also on account of the heat. 90 degrees plus is just too hot for soup, okay! Also, I have so many tomatoes to use up that dinner these days usually consists of pizza or pasta – anything and everything I can jam a tomato on. Menu, full. Try again later.
My heart was torn between the Coffee Cake (the Jam Swirl variation, to keep it on theme!) from Vegan Brunch and the Jean Luc Cupcakes (with an Earl Gray cake and ginger-orange frosting!) in Betty Goes Vegan, but seeing as my cupcake decorating skills leave something to be desired, I decided that the cake would be the safer option. I don’t even own a pastry bag, yo! (Someone please send me a cake decorating kit? Mom?)
I don’t think I’ve had coffee cake before – I know, the horror, right? – so I don’t have a point of comparison, but hot damn! Is this cake un-freaking-believable or what!? The yellow cake is soft and moist, while the crumbly topping adds an extra shot of sugary sweet goodness. And the jam swirl is pretty genius. I did a cherry-strawberry combo and it was pure perfection.
And the cake! It slid right out of the pan! That never happens to me. My baked goods tend to fight me, but not this time. Some of the topping fell off when I transferred the slices to their respective plates, but hey, whaddya gonna do? Crumbles gotta crumble.
There’s also an amazing looking raspberry chocolate version – raspberries in the batter, chocolate chips wedged between the cake and crumbles – that I simply have to try. Ugh, too bad the letter R is already spoken for. Damn you Rosemary Vegan Chicken and Olive Orzo!