This has become one of my favorite cakes ever. I could eat this for every meal. Not healthy for the long term, but at least I’d die blissfully happy.This is from My Sweet Vegan. You really need to buy this book. It’s amazing. And Hannah Kaminsky is very charming and fun. I started with her Plum Good Crumb Cake and altered it a bit to suit my tastes and the fact that I don’t have a stand mixer. (One day I’ll be posh enough to own a Kitchen Aid stand mixer. If you’re buying for me, I’d like one in “Yellow Pepper,” please.)

I veered from the original in the following ways: bit more butter and less salt in the crumb topping, more vanilla in the cake batter and I omitted the fruit. Oh and I mixed the wet and dry stuff separately and then combined.

For the crumb topping (my favorite part)

• 1 c. flour
• 1/2 c. brown sugar
• 1/2 Tbs. ground cinnamon
• 1/8 Tbs. ground cardamom
• 1/4 tsp. salt
• 1/4 c. margarine

For the cake

The wet stuff:

• 1/2 c. almond milk
• 1/2 tsp. apple cider vinegar
• 1/2 c. margarine
• 1 c. granulated sugar
• 3/4 c. vegan sour cream
• 3/4 c. soy yogurt
• 1 1/2 tsp vanilla extract

The dry stuff:

• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt

Preheat your oven to 350 degrees F. Lightly grease an angel food cake tin (tube shaped tin).

Make the crumb topping: In a small bowl sift together the flour, cinnamon, cardamom, and salt. Add the brown sugar and stir to combine, making sure to break up the brown sugar lumps. Melt the margarine and drizzle over the top of the flour mixture, stirring with a fork as you go. This will form crumbs of various sizes. If you accidentally over-mix and end up with a buttery dough, fear not. Just use your hands to crumble it up. Set aside.

Whisk the almond milk and vinegar together in a small bowl and set aside.

In a medium sized bowl sift together the flour, baking powder, baking soda, and salt.

In a separate, large bowl cream together the sugar and margarine. Stir in the almond milk mixture, vanilla, sour cream, and yogurt until combined and nice and creamy. (Try to resist licking up too much of this stuff. I’ve thought of mixing up a batch of just this bit and adding some agar to make a lovely custard for custard tarts. But I digress.)

Gradually stir the dry stuff in to the bowl with the wet stuff. Be careful not to over-mix, but be sure to scrape down the sides and the bottom of the bowl to make sure all the dry stuff is incorporated.

Glop it into the cake tin. It’s a thick batter, so you’ll probably have to gently spread it out with the back of the spoon or rubber spatula. Top with the crumble mixture, making sure to spread it ’round evenly. Bake for 50 minutes. If your oven heats unevenly, you may want to spin it ’round half way through baking. It’s done when a toothpick inserted into the center comes out clean.

It will be difficult, but leave it in the pan to cool completely before you begin devouring it. Wouldn’t want to spoil the presentation by letting it fall to pieces as you attempt to take it out of the pan while still hot.

This cake is a delicious accompaniment to tea (Earl Grey. Hot.) or with a chilled glass of almond milk. Enjoy!

Next week on Sunday Eats! Potatoes Faux Gratin.