Danish Almond Streusel Cake
For this third-place winner in the 2010 Vegetarian Times Recipe Contest, Sonya Sargent took inspiration from the Danish pastries sold in Solvang, California, a Danish village where she goes to escape the hustle and bustle of Los Angeles. "I love the pastries I've had there, so I tried to figure out how to make this cake healthier and less fattening but still reflect what they do in Solvang," she explains.
1/2 cup slivered almonds
1/2 cup brown sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon cold unsalted butter, cut in pieces
1 tablespoon
ground cinnamon 3/4 cup
sugar 1/4 cup coconut oil, warmed until liquid
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon
baking soda 1/2 teaspoon
baking powder 1/8 teaspoon
salt 3/4 cup low-fat milk or soymilk
1 1/2 teaspoons
vanilla extract Preheat oven to 350 degrees.
To make streusel: Stir together almonds, brown sugar, flour, butter, and cinnamon in small bowl. Set aside.
Coat an 8-inch round cake pan with cooking spray, and sprinkle one-third of the streusel mixture over bottom of pan.
To make cake: Beat sugar, coconut oil, and egg with electric mixer in bowl until smooth and creamy. Add flour, baking soda, baking powder, and salt; beat until smooth. Slowly add milk and vanilla. Beat four minutes at medium speed until batter is smooth and creamy.
Remove one cup batter and set aside. Pour remaining batter in prepared baking pan.
Sprinkle half of remaining streusel over batter in pan, then add reserved cup of batter. Sprinkle remaining streusel on top.
Bake 40 minutes, or until toothpick inserted in center comes out clean. Cool ten minutes before serving.
Serve this lightly sweet cake for brunch or with afternoon tea.
As prepared, each serving contains 280 calories, 10g total fat, 25mg cholesterol, 139mg sodium, 43g total carbohydrate and 5g protein.
