Alright, this is the next dish, which I made on Father's Day for my dad (duh). It was very yummy, especially when warm!



Almond Berry Coffee Cake
Adapted and veganized from a Martha Stewart recipe

For the topping:
1 c. unbleached white flour
2/3 c. packed light brown sugar (turbinado would probably work fine as well)
1/4 tsp. cinnamon
1/2 tsp. salt
3/4 c. sliced almonds, toasted
1 stick softened non-hydrogenated margarine (such as Earth Balance)
1/4 tsp. almond extract

For the cake:
2 1/2 c. unbleached white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. fresh raspberries
2/3 c. blackberry jam
1 1/2 sticks non-hydrogenated margarine
1 1/4 c. granulated sugar
1 1/4 tsp. lemon zest
Egg replacer equal to 3 large eggs
2 tsp. pure vanilla extract
1 1/4 c. soy vanilla yogurt

Make the topping by mixing together the flour, brown sugar, cinnamon, salt, and toasted almonds. Work the margarine into the topping with your hands until it forms coarse crumbs. Sprinkle the almond extract on top and toss to combine.

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a different (small) bowl, fold the raspberries into the jam. In yet another (large) bowl, mix together the margarine, sugar, and lemon zest with an electric mixer until the mixture is pale and fluffy. Add the egg replacer slowly, beating well after each addition. Add in the vanilla. Mix half of the flour mixture and all of the yogurt into the bowl with the lemon zest mixture. Mix well; then add the rest of the flour mixture.

Spoon half of the batter into a well oiled tube pan (be a little generous here, I didn't use enough batter on the bottom layer and it made the berry mixture ooze a lot). Spread the berry mixture in a ring in the center of the batter. Top with the rest of the batter and then sprinkle with the topping. Bake 60 - 70 minutes at 350 degrees until a toothpick inserted in the center comes out clean. Let it cool on a wire rack for 10-15 minutes. Pull up on the tube to lift the cake from the pan and let it cool an additional 15 minutes. Invert the cake onto a baking sheet, remove the tube portion, then reinvert onto a rack to cool completely. Enjoy!