Vegan MoFo #13: Chopped/Vegan Challenge Entry!

Judges! I present to you:

Butternut Coffee Cake with Popcorn-Walnut Streusel and Apricot-Rosemary Glaze

Butternut Coffee Cake with Popcorn-Walnut Streusel and Apricot-Rosemary Glaze

***

Isa Chandra Moskowitz has had two Vegan/Chopped competitions before, neither of which I was able to participate in, unfortunately. This time, I decided I’d go for it, because I had two of the ingredients and knew I’d be going shopping to be able to get the other two.

Our mystery ingredients were butternut squash, popcorn, rosemary, and apricot preserves.

Here’s my recipe, adapted from this pumpkin coffee cake recipe.

Before you start mixing the cake or streusel:
First, roast or otherwise cook your butternut squash until soft and puree it. I roasted mine and it took forever, then I just mushed it up with a fork.

Next, strip a sprig of rosemary of its leaves and put the leaves in 1/2 cup apricot preserves to steep. Do this in a small pan of some kind, because you’ll be heating it up later. You’ll leave it there between 30-60 minutes, depending how long it takes to get everything together. Mine was in about an hour.

Apricot-Rosemary Glaze

Apricot-Rosemary Glaze

PREHEAT oven to 350° F. Grease and flour 9-inch cake pan.

Next, prepare your streusel.

Take 1 T unpopped popcorn and pop it. I only have an air popper that you have to pop 1/2 cup at a time, so I did this step on the stovetop.

Set aside and mix the following:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoons ground cinnamon

Cut in:
3 tablespoons butter or margarine

Stir in:
1/4 cup coarsely chopped nuts
1/2 c popped popcorn, slightly broken up if desired
Set aside.

streusel

Popcorn-Walnut Streusel

Now prepare your cake batter.

With a handmixer, combine:
1 1/2 cup pureed butternut squash
Egg replacer equivalent to 2 eggs (I used Ener-G in this case)
1 teaspoon vanilla extract
1 cup granulated sugar

Add and combine:
1 stick vegan margarine, softened

Add:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Mix just until incorporated. The batter will be thick. Spread roughly half the batter into a 9×9″ pan. Sprinkle with roughly half the streusel. Plop the remaining batter on top in drops and spread around a little bit so some of the streusel shows through, then top with remaining streusel.
Cover with foil and bake for 30 minutes, then remove foil and continue to bake until a toothpick comes out clean. 40-50 minutes total.
Toward the end of the baking time, heat the preserves and rosemary over low heat until hot, then keep hot until cake comes out of the oven. Drizzle over top.
Butternut Coffee Cake with Popcorn-Walnut Streusel and Apricot-Rosemary Glaze

Hot and Fresh!

My thoughts: It was light, fluffy, and super good. I don’t really like apricots, and the rosemary really threw me for a loop, but the taste of this was really delightful. The popcorn is a fun texture for the streusel. I’m totally making this again.

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Categories: breakfast, brunch, challenges, dessert, holiday, recipes, vegan, vegan/chopped | Tags: , | 8 Comments

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8 thoughts on “Vegan MoFo #13: Chopped/Vegan Challenge Entry!

  1. Looks fantastic, great entry!

    Like

  2. alexanderwillowharvey

    mmmm!

    Like

  3. Oh geez! I was scared off by the popcorn – but wow, you really came up with something awesome!

    Perhaps you’d like to come up w/ something awesome for the Virtual Vegan Potluck happening Nov. 1. 100 food bloggers…yummy recipes, lots of fun. Hope to see you there: http://virtualveganpotluck.com

    Like

  4. Looks good! I am also not a huge fan of apricots, but that just added to the challenge.

    Like

  5. Yum. This looks amazing.

    Like

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