|Mom's Early Morning Coffee Cake ready for the oven|
Mom's Early Morning Breakfast Cake
1 1/2 cup flour
2 tsp Baking Powder
1 tsp Baking Soda
3/4 cup Sugar (I used Cane Sugar)
1/2 tsp Salt
1 Tablespoon Shortening (I used Spectrum)
3/4 cup non-dairy Milk
1 tsp Vinegar
1/2 cup Applesauce
1 tsp Vanilla
Additional Cane Sugar (for Sprinkling on top and optional)
3/4 cup Jelly or Preserve of your choice (I used Apricot)
Preheat oven to 375°
Grease and flour an 8x8 square pan. Mix together the non-dairy milk and vinegar as set aside.
In a bowl mix together the flour, baking powder, baking soda, sugar and salt. Add the shortening and mix together with a fork until it looks like small peas (I'm not sure why recipe writers say this because it never looks like small peas! So...the idea is to mix together the flour and the shortening.)
Mix the applesauce and vanilla with the milk/vinegar mixture and pour into the bowl with the dry ingredients. Mix just until blended and pour into the prepared pan. Drop the jelly onto the top of the cake by spoonfuls. Sprinkle with the Cane Sugar.
Bake on the middle rack of the oven for 30-45 minutes. The Breakfast Cake should be golden brown. Cut into large slices and serve with some non-dairy butter or more jelly.
|Ready for a nice big slice!|
|All ready to eat!|