Friday, September 7, 2018
Food Network Mag – adapted
4 tablespoons unsalted vegan butter, at room temp., plus more for the dish prep
1 & 2/3 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon finely grated orange zest
1 egg replacement (I used 1 T. ground flax mixed with 3 T. water)
1/2 cup vegan milk
2 cups blueberries
1 large peach, chopped
For the Topping
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
pinch of salt
2 tablespoons unsalted vegan butter at room temp.
Make the cake: Preheat the oven to 375 degrees. Prepare an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the vegan butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg replacement until combined. Reduce the mixer speed to low and gradually beat in the vegan milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the vegan butter with your fingers, until clumpy, scatter over the batter.
Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes.