Monday Munchies: Crumb Cake

Let's start the week with something sweet! Just trying to make Mondays a little better. This is great for dessert or breakfast. Lots of warm flavors to make you happy inside.

Ingredients:

Crumb Topping
8 Tbs Earth Balance Margarine, melted
1/3 Cup Granulate Sugar
1/3 Cup Brown Sugar
3/4 tsp Cinnamon
1 Pinch Salt
1 3/4 Flour

Cake
1 1/4 Cups Flour
1/2 Cup Granulated Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
1/3 Cup Canola Oil, or 6 Tbs Earth Balance Margarine, softened
1/3 Cup Soymilk + 1 tsp Apple Cider Vinegar (or lemon juice)
1 Tbs Cornstarch mixed with 1/4 Cup Water
1-2 tsp Vanilla Extract
Powdered Sugar, for dusting

Directions:

Preheat the oven to 350º.

Whisk the still-warm melted earth balance with the sugar, cinnamon and salt. Mix in the flour with a spoon, until a thick dough forms, similar to the texture of cookie dough. Let sit to cool for about 10 minutes.

Line an 8×8 pan with aluminum foil and spray with vegetable oil.  Whisk together the flour, sugar, baking powder, and salt. Add oil, soymilk mixture, cornstarch mixture and vanilla extract. Whisk until smooth, but do not overmix.

Add the batter to the lined pan. Begin to break apart the crumb mixture into smaller, pea sized pieces. Cover the batter evenly with all the crumb mixture. It will seem like a lot! Use it all, as the cake will expand and the crumb mixture is tasty.

Bake for 40-50 minutes at 350º, or until the crumbs are slightly browned and a toothpick in the center of the cake comes out clean.  Grab the aluminum foil and gently lift the cake out to cool for 20-30 minutes on a cooling rack. Give it a nice dusting of powdered sugar, slice and serve.

{Recipe and photos from VeganYumYum.