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Coffeecake, Honey Maple Spice (D/P, TNT)
Source: Self, adapted from "Vegetarian Pleasures" (Lemlin)
Yield: 1 9"x13" cake

3 cups white whole wheat flour
1 cup unbleached white flour or use 4 cups total of whatever flour you like
3 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
4 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons non-hydrogenated margarine, softened at room temperature
1/4 cup honey
1/4 cup maple syrup
2 eggs
2 cups brown sugar
2 cups rice milk or real milk

Preheat oven to 350°F and spray or butter/grease a 9"x13" pan.

Mix dry ingredients in a large bowl.

Cream margarine with honey, maple syrup, eggs, and brown sugar in another bowl. Add milk and mix well.

Add liquid mixture to dry mixture.

Pour into pan. Bake for 30 minutes, or until firm in the middle and slightly brown on the edges. Let sit 10 minutes before cutting.

Poster's Notes:
Someone requested honey cake recipes without coffee. Here's one that I've been making. It is very light and moist and delicious, and the top gets nice and sticky after it cools and sits covered. The recipe is for a big sheet cake that serves lots of people for Shabbos or Yom Tov breakfast.

Posted by Yael Resnick

Nutritional Info Per Serving: N/A