NEW YORK-STYLE CRUMB CAKE

SERVES One 8-Inch Cake

FOR THE CRUMB TOPPING:
  • 1 1⁄4 cups all-purpose flour
  • 1⁄3 cup sugar
  • 1⁄3 cup brown sugar
  • 2 tsp ground cinnamon
  • 1⁄4 tsp salt
  • 1⁄2 cup vegan margarine, melted
  • Powdered sugar, for serving
  • FOR THE CAKE:
    • 1 1⁄4 cups all-purpose flour
    • 1⁄2 cup sugar
    • 1 tsp baking soda
    • 1⁄2 tsp baking powder
    • 1⁄4 tsp salt
    • 1⁄2 cup soy, almond, or rice milk
    • 1⁄2 cup canola oil
    • 1 tsp white or apple-cider vinegar
    • 1 tsp pure vanilla extract
    NUTRITIONAL VALUES

    Calories: 4012cal
    Fat: 204.4g (23.6 S.Fat)
    Carbs: 514.8g
    Protein: 37g
    Sugar: 232.6g
    Sodium: 2971mg

    METHOD

    To make the crumb topping:

    Combine the flour, sugar, brown sugar, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.

    To make the cake:

    Preheat the oven to 165°C/325°F. Lightly grease an 8- inch-square pan.

    In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk together the non- dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

    Fill the prepared pan halfway with batter, then evenly sprinkle with crumb topping. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs clinging to it. Allow to cool before dusting with powdered sugar.
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