Cranberry Buckle

Recipe Ingredients

		Batter
		Safflower oil - for oiling pan
2 cups	125g / 4.4oz	Unbleached flour
2 teaspoons	10ml	Baking powder
3/4 teaspoon	3.8ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
3/4 cup	148g / 5.2oz	Unbleached cane sugar
		= (or white sugar from sugar beets)
1/4 cup	49g / 1.7oz	Vegan margarine
2 tablespoons	30ml	Water
1 tablespoon	15ml	Ener-G Egg Replacer
1 tablespoon	15ml	Orange zest
1/2 cup	118ml	Soy milk
		= (or rice milk or other non-dairy milk)
1 teaspoon	5ml	Vanilla
1/2 teaspoon	2.5ml	Almond extract
2 cups	186g / 6.6oz	Cranberries - fresh or frozen
		Topping
1/2 cup	99g / 3.5oz	Unbleached cane sugar
		= (or white sugar from sugar beets)
1/3 cup	20g / 0.7oz	Unbleached flour
1/2 teaspoon	2.5ml	Cinnamon
1/4 cup	49g / 1.7oz	Vegan margarine

Recipe Instructions

Begin by preparing the batter. Using a little safflower oil, lightly oil (or mist with oil) a 9-inch square pan, and set aside.

In a medium bowl, sift together the flour, baking powder, cinnamon, and salt, and set aside.

In a large bowl, place the sugar, margarine, water, egg replacer, and orange zest, and stir well to combine. Add the soy milk, vanilla, and almond extract, and stir well to combine. Add the dry ingredients to the wet ingredients and stir until just blended. Gently fold in the cranberries and then transfer the batter to the prepared pan.

To prepare the topping, in a small bowl, combine the sugar, flour, and cinnamon. Using a fork, cut in the margarine to form a crumbly mixture, and then sprinkle the mixture over the top of the batter.

Bake at 375 degrees for 25 to 35 minutes or until an inserted toothpick comes out clean. Serve warm or at room temperature.

This recipe yields one 9-inch pan.

Source:
The Vegan Chef at http://www.veganchef.com

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