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| 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.
Lee, Your family is so lucky, as are you, that you're such a wonderful baker and cook. The raspberry jam definitely looks like a wonderful addition!
ReplyDeleteI think it looks so pretty with the jam swirls before it's baked! I have always loved "swirling" with batter ;-)
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