Cranberry Coffee Cake
Serves 10 | Prep Time 20 minutes | Cook Time 45 minutes
Ingredients
• 2 cups Eden Soft White Pastry Wheat Flour
• 1 tsp baking soda
• 1 tsp non-aluminum baking powder
• 1/2 tsp Eden Sea Salt
• 1 cup Original Edensoy, or Vanilla
• 1 tsp Eden Apple Cider Vinegar
• 1/4 cup Eden Barley Malt Syrup
• 1/4 cup organic maple syrup
• 2 Tbsp Eden Safflower Oil
• 1 tsp pure vanilla extract
• 1 cup fresh cranberries
or Eden Dried Cranberries
• 1 cup walnuts, lightly pan roasted and chopped
• 1 Tbsp orange peel, grated
Icing
• 1/2 cup Vanilla Edensoy
• 2 Tbsp organic maple syrup
• 1 Tbsp Eden Kuzu Root Starch, dissolved in 1/3 cup cold water
Directions
Preheat oven to 350°. Lightly sift the flour and combine with baking soda, baking powder and sea salt. In a separate bowl combine the Edensoy, vinegar, syrups, oil and vanilla. Whisk to mix thoroughly. Let sit 1 to 2 minutes. Combine dry and wet ingredients. Fold in the cranberries, walnuts and orange peel. Pour into an oiled 9" or 10" cake pan. Bake 40 minutes. Prepare the icing.
Heat Edensoy, syrup and dissolved kuzu for the icing, stirring constantly until the mixture becomes thick and shiny, about 3 to 5 minutes. Allow the icing and the cake to cool. Spread the icing over the cake and garnish with roasted nuts.
Nutritional Information
Per serving: 274 calories, 11g fat (35% calories from fat), 7g protein, 39g carbohydrate, 4g fiber, 0mg cholesterol, 291mg sodium