Yippee! April 7th is National Coffee Cake Day! Coffee and Cake are two words I L-O-V-E. It reminds me of being a kid.
I remember my mom’s monthly Betty Crocker Recipe Card Library subscription. Each month, she would receive a brand new set of neatly wrapped recipe cards in the mail that she would categorize and store in a big, yellow, plastic file box provided by Betty herself. These days, such a monstrosity is not only a space-waster, it’s obsolete thanks to recipe apps, the Internet, convenience foods, and a complete lack of time.
When my mom ended her subscription and got rid of that big yellow box, I managed to rescue a few recipes cards in hopes of one day executing them, just as she had. I was just a kid, but always a foodie.
In honor of National Coffee Cake Day, I resurrected one of those old and tattered Betty Crocker cards to share – namely their coffee cake. Dated 1971, the recipe was tweaked and Veganized by yours truly. Now it’s Vegan-friendly and fabulous! The original recipe is titled Cherry Coffee Cake, but since cherries were not in season, I made mine with two other options – fresh and dried fruit. My Vegan Coffee Cake is sweet, sticky, spongy, moist, and so ooey, gooey!
I used fresh strawberries and raisins. Both were delish! It is the prefect addition to a morning cup of coffee. The icing on the cake is the icing because it melts down into the warm cake and makes the fruit topping glaze. Vegan Coffee Cake can be served for breakfast, brunch, or as a sweet dessert.
Any day you can legitimately have cake is a day worth celebrating. Enjoy!