Peanut Butter Coffee Cake
- For the topping:
- 1/2 cup packed light-brown sugar
- 1/2 cup unbleached all-purpose flour
- 1/4 cup peanut butter
- 3 Tbsp. margarine
- For the cake:
- 2 1/4 cups unbleached all-purpose flour
- 1 cup packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup soy milk
- 1/2 cup peanut butter
- Egg-replacer equivalent of 2 eggs
- 1/4 cup (1/2 stick) margarine
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Preheat the oven to 375ºF. Grease a 9 x 13-inch baking pan. For the topping, mix the brown sugar and flour. With a pastry knife, a fork, or your fingers, cut in the peanut butter and margarine until crumbly; set aside. For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, peanut butter, egg replacer, and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into the baking pan and sprinkle with the topping. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Preparation time: 20 minutes Baking time: 30 minutes |
