Crumb Cake!

This cake has two amazing textures and is so delicious!  A treat to satisfy any sweet tooth.  My favorite way to eat this is with a glass of my favorite plant-based milk. Have you ever tried the almond & coconut milk (unsweetened with vanilla) blends ? They are the best! This is also great with coffee or tea ☕️.

Ingredients

Crumb Topping:

• 1 and 1/4 cups all-purpose flour
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 2 tsp cinnamon
• 1/2 tsp fresh grated nutmeg - If you do not have fresh nutmeg, sub with 1/4 tsp of the dried powder
• 1/4 tsp salt
• 1/2 cup vegan butter - My favorite brand is "I can't Believe it's not Butter" the vegan version, melted

Cake:

• 1 and 1/4 cups all-purpose flour
• 1/2 cup white sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 3/4 cup plant-based milk - My favorite are the almond/coconut milk blends
• 1/4 cup canola oil, may use vegetable oil
• 1 tsp apple cider vinegar, may use white vinegar
• 1/4 tsp pure vanilla extract

I use a 8x8 square baking pan.

Directions

Getting Started:
First, Preheat oven to 325F.  Next, prep the cake pan (8x8 square pan).

I have developed the perfect cake pan greasing technique that ensures that no cake will stick to your pan!

First, spray the pan with cooking oil.  Use a napkin to wipe away the excess and make sure it is rubbed evenly around the pan, including the sides.  Alternatively, you can use butter.  Add a Tbsp of flour to the pan and tap the pan while tilting it until you have an even coating of flour.  Tap the excess into the sink or trash can. - You can stop here if you do not have parchment paper, but parchment paper makes this 100% stick proof.

Take parchment paper and place your pan on top of it.  With a pencil, trace the bottom of the pan and cut the shape out with scissors.  Place this cut out in the bottom of the pan.  Always cool cake completely before removing from the pan if you want it to keep it's shape.

Crumb topping:
In a medium bowl add the flour, white sugar, brown sugar, cinnamon, and salt. Whisk thoroughly to combine.  Melt the vegan butter and pour over mixture, toss with 2 forks as if you were tossing salad, until it appears crumbly. The crumbs should be the size of small peas. - If you find that this mixture is too moist and crumbs are combining to form large balls of "dough," add additional flour 1 Tbsp at a time, break up the large pieces and toss, repeat until you have pea size crumbs.

Cake:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

Pour the batter into the prepared pan, then sprinkle the crumb topping on top.  Bake for 35 minutes until a toothpick comes out dry with a few crumbs clinging to it.  If cake is not finished at the end of the cooking time, bake in additional 6 minute intervals until done.

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