14.Sep.2009 Like Buttah
I used to call that kind of stuff quick bread, but I think teacake is far more refined. Almost to the point that I can see myself wearing a pair of arm-length satin black gloves, a choker made of (vegan) pearls, and lifting my little finger in snobbish attitude as I raise a delicate cup of tea to my (vegan) lips.
You can definitely use the basic Butterscotch Sauce for other things, like drizzled on top of ice cream or baked fruit or other sinful things such as these.
You can also replace the flours in the bread with whole wheat pastry flour instead. Or just use all-purpose. Whatever floats your sauce.
Butterscotch Teacake To make the Butterscotch Sauce:
1/2 cup (112 g) nondairy butter
1 1/4 cups (240 g) Sucanat
1 cup (235 ml) unsweetened soymilk
1 teaspoon pure vanilla extract
2 teaspoons apple cider vinegarMelt butter and Sucanat together in a medium saucepan on medium heat until the Sucanat dissolves, about 5 minutes. Stir constantly: the two ingredients will not emulsify completely.
Add soymilk, extract, and vinegar to the melted butter/Sucanat concoction, in a blender. Blend until smooth.
Let cool before storing in the fridge, and before using in bread.Yield: 2 cups (470 ml)
To make the Butterscotch Teacake:
Non-stick cooking spray
One Butterscotch Sauce recipe
1 medium, ripe banana
1 cup (120 g) white whole wheat flour
3/4 cup plus 2 tablespoons (110 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup (118 g) coarsely chopped walnuts or pecansPreheat oven to 350°F (180°C, or gas mark 4). Lightly grease a 9×5-inch (23×13-cm) loaf pan with spray.
With a blender, combine Sauce and banana until smooth.
In a large bowl, sift flours, baking powder, and salt.
Fold wet ingredients into dry, being careful not to over mix.
Fold in walnuts.
Pour batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. If you feel the teacake is browning up too quickly, loosely cover it with a piece of foil.
Let cool on a wire rack before removing from pan. Tastes best eaten from the fridge. Freezes well.Yield: One 9×5-inch (23×13-cm) teacake
