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Peanut Butter Coffee Cake

Based on The Compassionate Cook, by PETA and Ingrid Newkirk

Serves 12.

Topping

• 1/2 cup packed light brown sugar
• 1/2 cup unbleached all-purpose flour
• 1/4 cup peanut butter
• 3 tablespoons margarine

Cake

• 2 1/4 cups unbleached all-purpose flour
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups soy milk
• 1/2 cup peanut butter
• Egg replacer equivalent of 2 eggs
• 1/4 cup (1/2 stick) margarine

Preheat the oven to 375 degrees. 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, egg replacer, and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into baking pan and sprinkle with the topping.

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Notes:I've made this the last few years as my contribution to Christmas morning brunch. It's good. It's heavy and sweet. If you like peanut butter, sugar, and the texture of dense coffee cake, you'll like it. It's all non-vegans eating it when I make it, and there haven't been any problems. A time or two, it has come out too dry, but I haven't figured out what I've done to cause that. I think it was probably just variance between ovens.

2005.12.31: I've increased the amount of soy milk by a quarter of a cup, because I always seem to end up adding more. The batter in the original version was always too thick.