|East Coast Coffee Cake|
The cake crumb was light and tender with just a hint of sweetness. I decided to make this with one of the suggested options of swirling raspberry jam into the batter and I'm glad I did because without that extra bit of flavour and tang, the cake would have been a little bland. I was disappointed in the topping, all I could taste was flour. I think it's worth playing around with next time in order to perfect the cake. Recipe from Vegan Brunch by Isa Chandra Moskowitz.
|Jam swirly coffee cake before it gets topped!|
For our weekly cooking challenge my friend and fellow blogger Kathryn over at The Hedgehog in the Kitchen has made some pretty tasty looking stuffing. Check it out here.