Saturday, November 13, 2010

Orange Yogurt Cake with Golden Raisins and Pistachios

Last week I made a fairly standard blueberry coffee cake (see post for Blueberry Buckle with Walnuts and Ginger).  It was such a hit with my fiance that I decided to try another coffee cake for this week, but with a different flavor combination.

For the crumbs:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegan brown sugar
  • 1 tablespoon vegan butter
  • 2 tablespoons chopped pistachios
For the cake:
  • 1/4 cup Tofutti cream cheese
  • 2 tablespoons orange marmalade
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup vegan sugar
  • 1/4 cup vegan butter
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 1 Ener-G egg
  • 3/4 cup plain non-dairy yogurt
  • 3 tablespoons golden raisins
  • Cooking spray
1. To make the crumb topping, combine 2 tablespoons flour with the brown sugar in a small bowl.  Cut the butter into small pieces and cut into the flour mixture with a pastry blender until the mixture looks like coarse meal.  Stir in the pistachios and set aside.

2. Let the cream cheese soften slightly in a small bowl, then stir in the orange marmalade; set aside.

3. Lightly spoon the remaining 1 and 1/4 cups flour into dry measuring cups and level with a knife.  Combine the flour in a large bowl with the baking powder, baking soda, and salt; set aside.

4. In the bowl of a stand mixer, combine the sugar, 1/4 cup butter, orange rind, vanilla extract, and Ener-G egg; beat at medium speed until well blended.  Alternate adding the flour mixture and the plain yogurt to the sugar mixture, starting and ending with the flour mixture.  Stir in the golden raisins.

5. Pour the batter into a 9-inch round cake pan coated with cooking spray, spreading to form an even layer.  Spread the cream cheese/marmalade mixture evenly over the batter - use a smooth spatula for this slightly delicate operation, and take your time to ensure that you spread the cream cheese mixture all the way to the edges of the pan.  Sprinkle the top of the cake with the crumb mixture.

6. Bake at 350 degrees for 50 minutes - the cake should be golden brown by the end.  Let cool in the pan on a wire rack for 10 minutes, then remove from the pan.  You can serve the cake warm or at room temperature.

Note: I made the best find, when buying the raisins - naturally golden Hunza raisins from the Himalayas, which are not treated with sulfur to maintain a yellow color like other golden raisins on the market.  And they were certified organic to boot. If you don't want - or can't find - good golden raisins, this coffee cake would also be great with 3 tablespoons chopped dried apricots. In that case though, I recommend swapping out the pistachios for almonds.

Nutrition Info:
12 servings (1 wedge), Calories 195

Tasting Notes:
The sum of all its parts in the best way: the orange flavor from the rind, the salty crunch of the pistachios, the moistness of the cake batter itself, and a touch of bitterness from the orange marmalade.  In sum, a wonderful way to start the day, or a perfect pause with a cup of tea for an afternoon snack.


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