This is an adapted nondairy nut-free version of a recipe from a late patient of mine from many years ago, Mrs. JB, who was a kind, sweet, nurturing Bubby to her adoring family. I always think of her when I bake this cake. In addition to being called Bubby B’s Coffee Cake, it also became known as the Anniversary Cake when I was able to help “save” my friend BF on one July 1 many years ago when he did not have a gift in hand for his very special wife until I pulled one of these out of the freezer.
¾ stick unsalted pareve margarine (6 tbsp)
1 cup granulated sugar
2 large eggs, room temperature
1 cup Tofutti sour cream
½ tsp. pure vanilla extract
1 ½ cups cake and pastry flour
1 ½ tsp. baking powder
1 tsp. baking soda
½ cup brown sugar
1 tbsp. ground cinnamon
1 tbsp. unsweetened cocoa powder
Preheat oven to 350F and spray a 9-x by 5-inch loaf pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugar until creamy.
Add the eggs, one at a time and scrape down the bowl.
Add the sour cream and vanilla and blend again until well combined.
In a separate bowl, combine the flour, baking powder and baking soda.
Add the flour mixture to the mixer and blend on low until just combined.
Combine the brown sugar, cinnamon and cocoa in a small bowl.
Place half of the batter in the loaf pan and sprinkle with half of the filling.
Cover with the rest of the batter and then cover this with the rest of the filling.
Swirl the batter gently with a sharp knife.
Bake for 55 minutes.