Ok, so I on Sunday, we got another 6 inches and about 2 hours after we cleaned up the driveway and walks, it started snowing again. We got another 5 inches! I cannot believe this crap!
So, coffee cake seemed like a nice idea on a snowy day. I really wish I could remember where I got this recipe. I try to remember to always put down the website when I use a recipe, but I am a very forgetful person these days as my daughter does love to point out. She even told my husband that "mommy is always forgetting stuff. She forgets to go to the store, she forgets to get stuff, she forgets to eat, she forgets everything!" Ah, what a sweet girl, LOL.
So I do apologize to the originator of this recipe. The original recipe did call for egg replacer, but I just skipped it and it came out great. Here it is:
Peanut Butter Coffee Cake
For the topping:
1/2 cup packed light-brown sugar
1/2 cup unbleached all-purpose flour
1/4 cup peanut butter
3 Tbsp. margarine
For the cake:
2 1/4 cups unbleached all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup soy milk
1/2 cup peanut butter
1 ripe banana, mashed
1/4 cup (1/2 stick) margarine
• Preheat the oven to 375ºF. Grease a 9 x 13-inch baking pan.
• For the topping, mix the brown sugar and flour. With a pastry knife, a fork, or your fingers, cut in the peanut butter and margarine until crumbly; set aside.
• For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, peanut butter, banana and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into the baking pan and sprinkle with the topping.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Preparation time: 20 minutes Baking time: 30 minutes Makes 12 servings