How are you doing over there East Coast?! I saw that it just snowed again so I'm not going to mention that I am writing this in a summer dress on my back porch :) I'll just recommend making a batch of my Broccoli and Sunflower Cheddar Soup to stay warm, then climb into bed and don't leave until the snow melts!
I'll be honest, I meant to post this recipe a couple weeks ago around Easter, but then I got swept up in all the fresh fruit and veggie recipes I've been making and it completely slipped my mind! So while this may be more of a holiday recipe, I'm going to just say that you can make it any time of the year; its just that delicious. And hey, it feels like Christmas in the Northeast right now, so, it works!
About this recipe. Saying it is special to me is an under statement. It is an old recipe that I have enjoyed for most of my life, and just the smell of it baking in the oven brings back many childhood memories. I always looked forward to this coffeecake because my mom only made it twice a year at Christmas and Easter. I was told that my Aunt got this recipe somewhere when she lived in Germany, and then it was passed on to my family and became our holiday tradition!
But I'm not just sharing this traditional German coffeecake recipe with you. I'm sharing my new and improved vegan version which cuts out all the animals products while maintaining the exact same flavor of the original recipe. I was even able to "healthify" it a bit by removing some of the sugar and butter! So here it is, one of my family favorites! Maybe it can become a new family tradition of your own?