It’s time again for Throwback Thursday!
This time I decided to remake something from my childhood – the Entenmann’s Coffee Cake. I don’t know if they still make the version I grew up with, which was a soft pastry topped with Jam and drizzled with frosting. It came in a blue and white box. We were on a limited budget, but mom would get us one for Sunday from time to time, and it was quickly gone. I checked with Jason and his mom also used to buy these, to serve with coffee or tea. I think a lot of us had these around the house.
Now, even if I could eat them, I would not. I have grown out of wanting to grab stale pastries out of bright boxes at the local supermarket. I want my treats to be worth the extra calories. These are so worth it! They come together in just minutes, and once baked they are actually better the next day. Unfrosted, they can be wrapped and frozen, so if you make the three cakes and decide to freeze two and keep one out, you totally can!
The new version has a soft pastry that is not very sweet at all. The jam I used was a prickly pear jelly that I purchased locally – already the newer version had tons of charm over the original. Once I drizzled the top with a little glaze they were ready to go. Best of all, the mixing and forming takes less than 15 minutes, baking takes 20-25 minutes, but you can serve and frost the next day. These are quick and easy.
Enjoy this new, vegan version!
Makes about 2-3 dozen ribbons
Everyone needs recipes like this – quick, easy and sure to please. I converted this from a recipe that has been a huge part of my family for 20 years. I made these all the time when I was not vegan, so I veganized the recipe and started making them again! These cookies are soft, sweet, with a beautiful fruit bite. Enjoy.
2/3 cup of granulated sugar
¾ cup of vegan butter (use your favorite)
1 tablespoon of vanilla extract
1 teaspoon of almond extract
¼ cup of vegan milk
1 tablespoon cornstarch
2 cups of all purpose flour
1 teaspoon of baking powder (double acting, non-aluminum preferred)
3/4 cup of jam or preserves
1/3 cup of powdered sugar
1-2 tablespoons of juice or vegan milk.
Preheat the oven to 350 degrees. Line a large cookie sheet with a silpat or parchment paper. In a large bowl, beat the granulated sugar and vegan butter until light and fluffy. Add the extracts and vegan milk and carefully blend until combined. Add the cornstarch, baking powder, and flour. Blend until thoroughly combined. Divide the dough into three logs. Shape each with your hands into logs about 8 inches long on the cookie sheet. Leave at least three inches for each log on each side to spread. Using a spoon or your clean finger, create an indentation in each log, about ¼ inch deep. Fill with ¼ cup of jam. Bake for 20-25 minutes until the logs are lightly golden brown. Remove from the oven and cool for about 1 hour. Mix together the powdered sugar and juice, until it is a consistency that will trail well over the pastry but is still thick, and drizzle over the pastry. Cut each log into 9-12 slices, slightly on a diagonal. Enjoy and try not to eat them all in one night.