Tahini Streusel Coffee Cake
 

#nondairy #dessert #cake #tahini

 

Cake

1/4 cup vegetable oil

1 cup sugar

1/3 cup tahini

3 eggs, separated

1/2 cup almond milk or milk of choice

1 tablespoon sesame oil

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

Filling

1/2 cup brown sugar

1/4 cup flour

1 teaspoon cinnamon

1/2 teaspoon cardamom

Streusel
1 cup flour
1/4 cup brown sugar
1/4 cup tahini paste
4 tablespoons margarine, melted
1/2 teaspoon cinnamon
1/2 teaspoon cardamom

1/8 teaspoon salt

 

1. Cream oil and sugar. Beat in tahini for 2-3 minutes until light.

2. Separate eggs. Add yolks to margarine mixture. Add milk, sesame oil and vanilla extract.

3. Beat egg whites until stiff. Set aside.

4. Sift flour, baking powder, baking soda and salt together. Add to the liquid mixture and stir until combined.  Fold in beaten egg whites.

5. Combine ingredients for filling. Set aside.

6. Preheat oven to 350 F.

7. Using a fork or your hands, combine the ingredients for the streusel. Mixture should be crumbly.

Assembly

1. Generously grease a 9” square or round pan.

2. Add half the batter to the pan and smooth the batter to even it. Add the filling evenly.

3. Add the rest of the batter in spoonsful and then smooth with a spatula.

4. Top the batter evenly with the streusel mixture.

5. Bake for 40 minutes or until a cake tester or toothpick comes out clean when tested in the middle.

6. Remove from oven, place on a rack to cool before serving. Run a knife around the edge to loosen the cake and tap gently on all sides to make sure the cake will evenly come out of the pan.

7. To freeze:  Bring cake to room temperature. Place on a tray and put in the freezer for 1 hour. Remove and wrap in plastic wrap and then aluminum foil. May be frozen for 3 months.

 

Filling and streusel adapted from The Nosher, Sonya Sanford.