Sour Cream Coffee Cake Recipe

Sour Cream Coffee Cake Recipe

Ingredients

Makes 8 to 10 servings

• ¾ cup chopped walnuts
• 1 1/2 teaspoons ground cinnamon
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• pinch salt
• 1 (12-ounce) package firm silken tofu, drained
• 2 teaspoons fresh lemon juice
• 1/2 cup canola or other neutral oil
• 1 1/2 teaspoons pure vanilla extract
• ¾ cup vegan margarine

Method

1. Preheat the oven to 350°F
2. Grease a tube pan and set it aside
3. In a small bowl, combine the walnuts, cinnamon and ¾ cup of the sugar and set aside
4. In a medium bowl, sift together the flour, baking powder, baking soda and salt and set aside
5. In a food processor or blender, combine the tofu, lemon juice, canola oil and vanilla and blend until smooth
6. In large bowl, combine the margarine with the remaining 1 1/4 cups sugar and beat with an electric mixer on high until light and fluffy
7. Add the flour mixture and the tofu mixture and beat on low speed until blended
8. Increase the speed to medium and beat for 3 more minutes
9. Spread half of the batter in the prepared pan and sprinkle with half of the walnut mixture
10. Spread the remaining batter evenly over top and sprinkle with remaining walnut mixture
11. Bake until firm and a toothpick inserted in the center comes out clean, approximately 60 minutes
12. If using a tube pan, let the cake cool in the pan for 10 minutes, before inverting the pan onto a wire rack to allow the cake to cool completely
13. If using a 9 x 13 pan, let the cake cool completely in the pan

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