You know when you have a craving for something sweet following you around, and watermelon just isn't cutting it?Well that was me this morning. I needed cake, and quickly, but I have NO MONEY left in my food budget (thanks to unwisely using most of it to frame an awesome Kozyndan print and to buy extracurricular activities for the kids) so it was shelf-raiding time. I was prepared to give black bean brownies another try, and cookies could well have been an option, but I was in the mood for something a little more substantial and elegant, but just as easy to knock together.
I came up with this recipe which was just delicious and satisfied my craving more than adequately.
The only change I would make in the future is to used drained tinned apricot halves or tinned apricot pie filling in place of the jam, for a little more fruit and a little less sweet, but as it was a case of working with what I had, the jam stop-gapped admirably.
Apricot Choc-Chip Coffee Cake
Topping
1/3 cup demerara sugar
1 tsp cinnamon
2 tbs vegan margarine
5 tbs wholemeal flour
Cake
2 cups spelt flour
4 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/3 cup caster sugar
1/2 cup dark chocolate chips
1 1/3 cup soya milk
1/4 cup vegetable oil
1/2 cup apricot jam
Preheat the oven to 400 degrees/GM 6.
First make the topping - mix the sugar, cinnamon, flour and margarine together in a bowl and combine until it forms a crumb-like mixture. Set aside.
For the cake - mix the flour, baking powder, salt, baking soda, sugar and chocolate chips together in a medium bowl. Add the soya milk and vegetable oil and stir together until well combined. Pour the cake batter into a greased baking tin and then spot the top with evenly distributed tsps of apricot jam. This creates glorious pockets of molten jammy goodness in the finished cake when warm, setting up nicely as it cools down.
Finally, sprinkle the cinnamon crumb topping over the top and pop in the oven for 30 minutes.
Mmm-mm-mmm!
First make the topping - mix the sugar, cinnamon, flour and margarine together in a bowl and combine until it forms a crumb-like mixture. Set aside.
For the cake - mix the flour, baking powder, salt, baking soda, sugar and chocolate chips together in a medium bowl. Add the soya milk and vegetable oil and stir together until well combined. Pour the cake batter into a greased baking tin and then spot the top with evenly distributed tsps of apricot jam. This creates glorious pockets of molten jammy goodness in the finished cake when warm, setting up nicely as it cools down.
Finally, sprinkle the cinnamon crumb topping over the top and pop in the oven for 30 minutes.
Mmm-mm-mmm!
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6 comments:
Yes. I do know that feeling. Which is why the chocolate chips are almost gone. This looks like a much more elegant solution.
This is a good solution for the greedy - you're getting a lot more eating out of those chocolate chips this way!
I love easy cake with pantry items. I think it's actually healthier, because I tend to have healthy things at home. If I plan it before, I can go to the store and buy unhealthy food!
Hmm that sounds simple enough! Reminds me I have some left-over cooked apples that I used for that pie I made the other day. I might use them as a topping with this recipe!
Sounds like an amazing throw together! I just made a no-bake pie on a whim!
I’ve been really into apricots lately, so this cake sounds right up my alley.
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