Based on the popularity of my Christmas cherry load recipe, I figured why not whip up another loaf? And dare I say, this one is even better. I mean, why shouldn’t the second recipe of the new year be as indulgent as all the rest last year? This recipe’s inspiration comes from my great-grandma Asbell who I mostly know through stories and food.
When I lived in New York one summer, I would always start my day with a piece of cinnamon swirl chocolate cake and an iced mocha. How I didn’t end up 100 pounds heavier and broke as a joke I’m not sure. Anyways, my point is, if you have ever tried that coffee cake, this loaf is that but more delicious. Also, I’m not sure if I should tag this as dessert or breakfast. So I am tagging it as both.
1 tbsp. cinnamon
1 tbsp. brown sugar
1 c. soy milk
1 tbsp. white vinegar
1/4 c. butter
1 c. sugar
2 eggs made with egg substitute, follow package directions
2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
Preheat the oven to 375°F.
Combine the cinnamon and brown sugar in a small bowl and set aside.
Then, combine soy milk and vinegar and set aside for 15 minutes to curdle.
Cream the butter in a stand mixer or with an egg beater. Add the sugar, eggs made with egg substitute and vanilla.
Sift the dry ingredients in a medium sized bowl. Beat half of the dry ingredients in with the wet ingredients. Alternate with half of the sour milk and then alternate one more time until the batter is combined.
Put 1/2 of the batter in a greased loaf pan and sprinkle 1/2 of the brown sugar and cinnamon mixture on top then swirl through the batter with a fork. Repeat with the rest of the batter and sugar mixture. Swirl again
Bake the loaf about 1 hour. Let cool for about 10 minutes before diving in.
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