Blueberry-Peach
Buckle
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.
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