Cherry Streusel Coffee Cake
Posted by Jessica Mckenzie on 6th Jul 2024
This delicious Cherry Streusel Coffee Cake is the perfect addition to your morning or afternoon tea or coffee break. Featuring a moist light cake crumb filled with juicy cherries and a delightful hazelnut streusel topping for some additional crunch. A very easy cake to prepare, that takes advantage of professionals choice of whole egg-replacer PANACEGG for its signature texture and extended shelf life. This cake can be prepared with in season cherries or preserved canned or frozen variety allowing you to offer this bakery favourite any time of the year!
MAKES: 1/4 sheet Cake Pan/(230 mm × 330 mm)
INGREDIENTS
Streusel
- 50g Hazelnuts, toasted, finely chopped or meal
- 50g All Purpose/Plain Flour
- 50g Demerara Sugar
- 50g Dairy-Free high fat Margarine (unsalted butter alternative)
Cake Base
- 140g Water
- 12g PANACEGG (whole egg replacer)
- 5g Glucose Syrup-Optional
- 5g Vanilla extract
- 200g Granulated Sugar
- To Taste,Lemon Zest
- 90g Neutral Vegetable Oil
- 125g Plain Dairy-free Yogurt
- 220g Self Raising Flour
- 4g Baking powder
- 240g Pitted cherries
Garnish
- Confectioners Sugar
