Ricotta Fig Crumb Cake

Ingredients:

Crumb Cake:

1/2 cup non-dairy milk

1 tablespoon apple cider vinegar

1/2 cup vegan butter, softened

1/2 teaspoon salt (if using unsalted butter)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup granulated sugar

1/4 cup brown sugar

3/4 cup applesauce

1/2 cup Tofutti Better Than Ricotta Cheese

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 to 1 teaspoon ground coriander or cinnamon

2 cups flour

Pistachio Streusel (recipe follows)

8 fresh firm figs, halved, or 2 fresh firm peaches or plums cut into 8 wedges each

Note: If fresh figs are not in season or not to your liking, feel free to substitute firm, but ripe, sliced peaches or plums.

Directions:

Preheat oven to 350 degrees. Grease and flour a 8-inch pan or springform pan for easy removal. In a small bowl, whisk together non-dairy milk and vinegar, set aside, and allow to curdle to make a vegan buttermilk.

In the large bowl of a stand mixer with paddle attachment or with a hand-held electric mixer, cream together butter, salt, extracts, and sugars until creamy and sugar has begun to dissolve. Beat in applesauce, Tofutti Better Than Ricotta Cheese, baking powder, baking soda, and coriander or cinnamon until well combined. Mixture may look slightly curdled. Beat in buttermilk mixture just until fully incorporated.

Turn off mixer and add 1/2 cup flour and mix on low just until incorporated. Repeat in 1/2 cup increments with remaining flour. Spread evenly into prepared pan. Sprinkle with half of streusel. Arrange fig halves in two concentric circles, leaving a border around edges because, as cake rises, figs will be pushed to the outside. Sprinkle with remaining streusel, and bake 35 minutes or until a wooden pick inserted between figs comes out clean.

Allow to cool to barely warm, run a sharp knife around edge of pan, and, if using a springform pan, remove sides. Slice and serve warm or at room temperature. Refrigerate leftovers, covered, and bring to room temperature or warm for a few seconds in microwave before serving, as the refrigerated cake is too dense if served cold.

Ingredients:

Pistachio Streusel:

1/4 cup vegan butter, softened

1/2 cup brown sugar

1/2 cup flour

1/2 cup rolled oats

1/2 teaspoon ground coriander or cinnamon

1/4 cup pistachios or broken pecans or walnuts

In small bowl, vegan combine butter, brown sugar, flour, oats, and coriander or cinnamon by pinching with your fingers until well combined and moist clumps form. Add nuts and incorporate using the same method.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.