Let’s talk about vacations! We’re kind of stuck in that time of year when the holidays aren’t quite here yet but the next 3 day weekend is not close enough, am I right?
One of the best things about vacation is the food that goes along with it. We all have a favorite moment at the beginning of vacation when you take that first lick of hand churned ice cream or sink your teeth into the first bite of fresh fish caught earlier in the day. Those first tastes of vacation signal the start of a few days of restful relaxation and visits to familiar haunts year after year.
For me, this favorite vacation spot involves cherry pie, Friday night fish frys, and cool nighttime sunsets in Northern Wisconsin. Luckily, I can have a taste of these vacations anytime with this Vegan Cherry Pie Coffee Cake with Almond Frosting, which is a version of a breakfast that is served at the bed and breakfast my family has stayed at for several years.
Vegan Cherry Pie Coffee Cake with Almond Frosting meets pie meets frosting = let’s eat dessert for breakfast!
Ingredient gathering time. Cream butter and sugar, add dry ingredients, boom! You have the base for a coffee cake.
Grab a jar or can of your favorite cherry pie filling. I was lucky enough to have a jar of filling from my favorite place for everything cherry (they even have cherry donuts at this market, swoon!).
Spread the base in a greased pan, pour in pie filling and swirl it! Make sure the batter is only partially combined with the pie filling, that way you can get a perfect bite of sweet cherries with crunchy cake base in every piece.
For the final sweet touch, pour almond frosting over warm coffee cake, cut yourself a generous square and dream of a few e-mail/voicemail/everything mail free days.
Cherry Pie Coffee Cake
adapted from The Churchill Inn Cookbook
1/2 c. butter (I used non-dairy)
1 c. sugar
1 tsp. vanilla
2 eggs (I used Ener-G egg substitute)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
2 c. whole wheat flour
1 c. milk (I used almond)
1 tsp. almond extract
1/4 c. milk (I used almond milk)
1 c. powdered sugar
Preheat oven to 325 degrees F.
Combine baking powder, soda, salt and flour, set aside.
Cream together butter and sugar until pale yellow. Add vanilla, milk, and eggs or egg substitute and beat well. Gradually add dry ingredients until thoroughly combined.
Pour batter into greased 8×8 pan. Pour cherry pie filling over cake base and swirl into cake base.
Bake for 45 minutes or until middle of cake is set. Pour almond frosting over cake while still warm.
For almond frosting: While cake is baking, combine 1/4 c. milk, powdered sugar, and almond extract. Add powdered sugar as needed to achieve desired consistency.