Allergy friendly. cupcake happy!

Happy New Year everyone! Unfortunately, I’ve heard of several people feeling under the weather lately. Tis the season for the cold and flu! I think these folks need a little pick me up.

There’s something about fresh, home-baked goods that always puts  me in a better mood. Today, we make a cake that’s got just enough sweetness, and the crumbiest crumbs you’ve ever seen. Use always-on-hand-ingredients to make this basic, but perfect crumb cake. Delicious for breakfast with fresh fruit and a cup of coffee. If you’re feeling crummy…make crumb cake!

© Cupcake Love

VEGAN NEW YORK CRUMB CAKE

Cake Layer

• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 ½ cups all-purpose flour
• ¼ c. soy yogurt
• 2 T. canola oil
• 2/3 cup non-dairy milk
• 2 teaspoons vanilla extract

Crumb Topping

• 2/3 cup packed brown sugar
• 1 teaspoon cinnamon
• 1 ¾ – 2 cups all-purpose flour
• 1/2 cup vegan margarine, melted and cooled in advance (recommended: Soy-Free Earth Balance Vegan Buttery Spread)
• Powdered sugar for dusting, optional

Procedure

1. Preheat heat oven to 325 degrees. Grease and flour a 9×13 inch pan. Set aside.
2. Prepare cake batter. In a medium bowl, whisk together, sugar, baking powder, salt and flour; set aside.
3. In a separate bowl or large liquid measuring cup, whisk together soy yogurt, non-dairy milk, canola oil, and vanilla. Add liquids to dry ingredients and mix together using a rubber spatula. The batter will be very thick.
4. Spread batter evenly into prepared pan, and set aside.
5. Prepare crumb topping. In a medium bowl, combine brown sugar, cinnamon and 1 ¾ cups flour. Pour melted margarine over flour mixture. Use a pastry blender to mix. Add extra flour if needed to form large crumbs.
6. Spread crumbs evenly over batter.
7. Bake 25-30 minutes, rotating pan once halfway through baking, until a toothpick comes out clean.
8. Cool on a wire rack and dust with powdered sugar, if desired. Cut into squares. Store in an airtight container for up to three days.

Baker’s note:  In order to accommodate various food allergies, I make it a habit to measure flour last. This way, I avoid cross-contamination of flour/gluten in my sugar.