The Magickal Cottage

This year I am celebrating a quiet Mabon. But I couldn’t let the sabbat go by without doing something special. I do think of apples around this time of year probably because my family often goes apple picking in September.

There’s nothing like a piece of warm coffee cake with a hot cup of something to get one into a cozy autumn mood. Add some apples and spice and you have the following dairy free recipe:

Ingredients

Streusel Topping

• 2/3 cup biscuit mix such as Bisquick
• 2/3cup packed brown sugar
• 1teaspoon ground cinnamon
• 1/2teaspoon ground nutmeg
• 1/4cup cold vegan butter or margarine

Coffee Cake

• 2 cups biscuit mix
• 2/3cup plant based milk or water plus 2 tsp. apple cider vinegar or white vinegar (don’t worry if it curdles)
• 3tablespoons granulated sugar
• 1 flax egg which is 1Tb ground flax seed plus 2 1/2 TB warm water
• 2medium cooking apples, peeled and thinly sliced (2 cups)
• 2tablespoons chopped nuts

Glaze

• 1/2cup powdered sugar
• 2to 3 teaspoons plant based milk (almond milk is good)

Steps

• 1 – Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix 2/3 cup biscuit mix, brown sugar, cinnamon and nutmeg. Cut in vegan butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
• 2 – In medium bowl, stir together 2 cups biscuit mix, 2/3 cup plant based milk with ACV , the granulated sugar and flax egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
• 3 – Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

Enjoy a warm piece of Mabon Apple Coffee Cake with a cup of chai tea or coffee!

Mabon Blessings!

🍏🍎🍏🍎🍏

Sarina ☕️

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