I made homemade Cranberry sauce from fresh cranberries this year. It was delicious, but I had a lot leftover. I started looking around online for ideas of what I could do with it so I wouldn’t have to waste it. I found lots of recipes for cranberry muffins which would probably be good, but just didn’t sound very appealing to me. What I did find that sounded appealing to me was Coffee Cake. I couldn’t find a vegan recipe so I took one that I found and veganized it. The original calls for Bisquick, but i don’t use that stuff. If you do use it it can be substituted for the Baking Mix.
Cranberry-Nut Coffee CakeServes about 12
Baking Mix1 ¾ Cups Whole Wheat Pastry Flour1 tbsp Baking Powder½ Tbsp Sea Salt1/3 Cup Earth Balance Butter
1/4 cup brown sugar (packed)1/2 cup chopped pecans1/4 teaspoon cinnamon2 tablespoons raw sugar1 egg replacer2/3 cup soymilk or almond milk3/4 cup whole cranberry sauceConfectioners’ Sugar Icing
*Heat oven to 400°. Grease pan. Either a 9×9 square or a small rectangular pan*Make baking mix by combining flour, baking powder, sea salt, and butter in a medium bowl. (Mix the butter in with your fingers making sure it is well combined.)*Mix brown sugar, walnuts and cinnamon in a small bowl.*Add raw sugar, egg substitute and soy milk to baking mix; beat vigorously until combined*Spread in pan; sprinkle with nut mixture.*Spoon cranberry sauce over top.*Bake 20 to 25 minutes.*While warm, drizzle with Confectioners’ Sugar Icing
Confectioner’s Sugar Icing1 cup confectioners’ sugar1/2 tsp Vanilla1 Tbsp Water or Soymilk