Any day is perfect for baking in my estimation, but during the Holidays especially so. Why not gather a a few family members to bake a wonderful Cinnamon-Streusel Coffee Cake for brunch. This is what we did today in our house. Of course this is not a recipe just for the Holidays, but the smell of this coffee cake wafting through the house will add another dimension to the Holiday Season.
1/3 cup all natural cane sugar 1/8 teaspoon salt
1/3 cup flour
1 teaspoon cinnamon
3 tablespoons vegan margarine (Earth Balance)
In a medium size bowl, mix together can sugar, salt, flour, and cinnamon. Stir to blend. With a fork, mash in the vegan margarine until the mixture resembles crumbs. Set aside.
1/4 cup coconut sugar (or brown sugar) 1/2 teaspoon cinnamon
Mix the two ingredients together, stir to combine. Set aside.
1/3 cup vegan margarine 1/2 cup sugar
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/8 cup milk
1 tablespoon fresh lemon juice
1 tablespoon 1 teaspoon ground golden flax meal 1 teaspoon vanilla extract
In a small bowl, mix together milk, fresh lemon juice, vanilla, and golden flax meal. Set aside. In a large bowl, cream margarine and sugar until fluffy and light.
In a separate bowl, add flour, salt, and baking powder, stir to combine.
Add wet mixture and dry mixture to the creamed margarine and sugar alternately. The batter should be thick.
Grease a small square baking (7 or 8 in) dish. Cover the bottom with about half of the batter. Then sprinkle with filling. Add the remaining batter. Cover with Streusel Topping.
Bake at 350 for about 40-50 min.
Let cool before serving.