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.