(Sorry for the poor photo, my camera is being repaired and this was a dodgy phone pic.)
This is a piece made using the raspberry chocolate variation. It is both sweet and rich. The overall cake is very more-ish. The white base is a little softer and sweeter than a lot of Australian cakes, but a fruit layer and the crumb topping are an unusual and interesting addition. By the way, for other Aussies, there is no coffee in a coffee cake. It's a bit like a very light tea cake (in which there is no tea, for the non-Aussies) with a light crumble topping.
I have also made an apple and blueberry version. It wasn't in the book, but I just winged it. Here is the apple and blueberry layer recipe:
Apple and Blueberry option for VB Coffee Cake
Coffee cake and topping as per Vegan Brunch. If you prepare the apples first, they can simmer while you make the cake.
2 very large apples (3-4 smaller ones)
2 teaspoons sugar
3 tablespoons water
1/2 cup frozen blueberries (more if you like lots) left in freezer until ready to use
- Peel and core apples. Chop apples by making thin slices and then cutting into 1/2 inch pieces.
- Place apple, water and sugar into saucepan. Bring to boil and reduce to gentle simmer.
- Simmer uncovered gently for 10-15 minutes until the apples are just tender. Add water if it gets dry. The aim is to end up with cooked apples and almost no liquid.
- Remove from heat.
- Make cake batter as per Vegan Brunch recipe. Spread apples over batter. Sprinkle frozen blueberries over apples.
- Add crumble topping.
- Bake cake as directed in Vegan Brunch.
Miss Switch in the great outdoors:
Here Switch is perched on my potted lemon tree. I think she was just about to jump on Berry.