visitors welcome

While I was an intern and for the first week and a half after I became a real employee, I wasn’t given an office. I sat in a tiny desk in a wide corner of the hallway, on the way to the kitchen and near the exit to the bathroom. It was bad in a lot of ways, but it was great for two reasons. One, everyone who walked by stopped to talk to me. Two, if I had to use the bathroom, I didn’t need to walk by a ton of people to get there.


Now I have a real office, which is nice because I have a large desk that actually has drawers (hello secret chocolate stash!), but now no one stops to visit for extended periods of time. It also means that when I have to pee, I have to walk by nine people, so that everyone in that row knows I have a bladder problem (which, by the way, I blame on my tiny Asian organs, and the serious amounts of water and tea that I drink to avoid eating all the cookies that are stocked in the kitchen. Incidentally, walking to the kitchen now also requires walking by about eleven people rather than three, which also cuts down on my cookie intake). Anyway, in order to draw people in to talk to me, I have decided that when I do my next mass bake for bringing to work, I will set it out buffet-style in my office rather than putting it in the kitchen.

And, because it disappears instantly whenever I bring it into the office, I will bake this cake:


Vegan Blueberry Coffee Cake with Streusel Topping

Ingredients:

Cake:

Two cups pastry flour
Three quarters cup sugar
One tablespoon baking powder
Half teaspoon salt
Half cup vanilla flavored almond yogurt
Half cup almond or other non-dairy milk
Half cup canola oil
Half tablespoon vanilla
One and a half cups fresh or frozen blueberries

Topping: (makes extra)

Three quarters cup brown sugar (or coconut sugar, if you’re feeling fancy)
Three quarters cup flour
Half tablespoon cinnamon
One third cup Earth Balance
Tablespoon water


Directions:

Preheat your oven to 375 degrees. Grease or line a nine-inch pan.
Prepare the topping: mix dry ingredients, add butter and water, and mix with a fork until crumbly. Set aside.
In a large bowl, sift together the dry ingredients for the cake (including the sugar), and create a well in the centre. Add in remaining ingredients except blueberries, and mix until just combined. Fold in blueberries. If you’re using frozen blueberries and you don’t want them to bleed, roll them in flour first and dust of excess before adding to the batter.
Pour your batter into the pan, and top with streusel.
Bake until an inserted toothpick comes out clean; about 35 minutes.

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