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| East Coast Coffee Cake |
Vegan Brunch, the March
VegCookbook Club selection, has been impossible to put back on the shelf. Here's a final sweet baked item from The Bread Basket chapter: East Coast Coffee Cake. I opted for a double variation, using blackberries and chocolate chips. I also swapped white whole wheat flour for the all-purpose.
The coffee cake was easy to assemble. You make the topping and cake separately and then add the variation ingredients. The cake smelled divinely of sugar and spice while baking. The hardest part was waiting a full hour for it to cool. My boyfriend kept feeling the sides of the pan to assure me of its rapid progress. But I made him wait and it was well worth it. Holy sugar bomb! This is another decadent holiday treat.
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| Hot out of the oven. |
Meanwhile, Britt Bravo has
announced the April VegCookbook Club book. It's a classic,
How It All Vegan! by Tanya Barnard and Sarah Kramer. The pick is kind of a tribute too, to Sarah Kramer, Queen of Vegan Cookbooks (and
apps). Sadly, Sarah has recently been diagnosed with breast cancer. She is blogging about her experience at her awesomely titled
website and asks that folks shop at her online store,
Sarah's Place. I'm definitely going to shop there for Mother's Day and upcoming spring birthdays. And I'll be sending healing energy and virtual vegan gratitude out towards the West Coast too.
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