Crumb Cake

Even with the lack of snow in SoCal, the holiday spirit has arrived at our house and the festive moods of Thomas and I can be seen around the living room as well as in our cooking. Our Christmas tree is up (which the kitties have terrorized already), a string of glowing blue lights has been placed around our big balcony window and we made crumb cake to go with our Rice Nog. We got the recipe for this crumb cake from Vegan Yum Yum.



Crumb Cake
-Crumb Topping-
8 Tbs margarine, melted (we used Earth Balance vegan margarine)
2/3 cup raw cane sugar
1 tsp molasses
3/4 tsp cinnamon
1 pinch of salt
1 3/4 cup whole wheat pastry flour

Whisk the still warm margarine together with the sugar, molasses, cinnamon, and salt. Add in the flour and mix with your hands to form a thick dough. Let it rest for 10 minutes while you prepare the cake.

-Cake-
1 1/4 cup whole wheat pastry flour
1/2 cup raw cane sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
1/3 cup soymilk + 1 tsp apple cider vinegar mixed together
1 Tbs cornstarch (mixed in 1/4 cup water)
2 tsp vanilla
some powdered sugar for dusting

Preheat the oven to 350 degrees. Line an 8x8" baking pan with lightly grease aluminum foil.

Whisk the flour, sugar, baking powder, and salt together. Add in the canola oil, soymilk mixture, cornstarch mixture and vanilla. Whisk until smooth but don't over mix. Pour into the prepared pan.

Break apart the crumb topping into pea-sized pieces with your fingers and spread it all over the cake batter. It will seem like too much crumb topping but don't be shy! Put it all on! It is a crumb cake after all.

Bake the cake for around 35-45 minutes or until the crumb topping is slightly brown and a toothpick stuck in the center comes out clean. Once the cake is done, lift it out of the pan by the foil and place it on a cooling rack for about 20 minutes. Dust with powdered sugar and serve!

Leftovers can be wrapped in plastic wrap or placed in a tupperware and kept at room temperature.

Serves 9.