Crumb Cake
June 19th, 2008
Stumble it!
I’ve been looking for the perfect vegan crumb topping for a while now. Before today, my crumb toppings had always been sort of soggy, sort of greasy; more crummy than crumby. I wasn’t sure how to fix the problem.
About a month ago, I subscribed to Cook’s Illustrated. My mother used to get a subscription years ago that I loved, and but it’s taken me this long to finally get my own. Along with the magazine, they sent me their new cookbook The Best of America’s Test Kitchen: Best Recipes and Reviews 2008, and in it is a recipe for crumb cake. I read a little closer, and saw a technique for crumbs that I’d never tried before. I ran into the kitchen to try it out, and oh my, it worked! Perfect crumbs!
This is a veganized version of the recipe found in The Best Of. It’s easy to throw together with few simple ingredients (no specialty egg replacers), making it perfect for a weekend treat or a quick dessert or teatime cake for guests.
Crumb Cake
Serves 9 (8×8″ cake)
Crumb Topping
8 Tbs Earth Balance Margarine, melted
2/3 Cup Granulate Sugar*
1 tsp Molasses
3/4 tsp Cinnamon
1 Pinch Salt
1 3/4 Cup Flour (cake flour or all-purpose)
*The original recipe calls for 1/3 cup granulated sugar and 1/3 cup brown sugar. I was out of brown sugar, so I used only granulated sugar with added molasses. Afterall, that’s how brown sugar is made commercially–they simply add molasses back into the sugar after processing.
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
Preheat the oven to 350º F.
Whisk the still-warm melted earth balance with the sugar, molasses, cinnamon and salt. Mix in the flour with a spoon, or your hands, until a thick dough forms, similar to the texture of cookie dough. Let sit to cool for about 10 minutes. It should be ready when after you’ve put together the batter for the cake.
Line an 8×8 pan with aluminum foil (two sheets in a cross formation, leaving excess draped over the edges to help you remove the cake later). 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. You want to take chunks from the bowl and gently break off the crumbs, like so:
Cover the batter evenly with all the crumb mixture. It will seem like a lot! When I thought I had enough, I wasn’t even half-way through the mixture. Use it all, as the cake will expand and the crumb mixture is tasty. After all, this is crumb cake. Don’t be shy!
Bake for 40-50 minutes at 350ºF, or until the crumbs are slightly browned and a toothpick in the center of the cake comes out clean. Use the toothpick to push over a crumb or two in the middle an make sure the top doesn’t look gooey (I went the whole 50 minutes). 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.
Wrap up any leftovers in plastic wrap. If there are any leftovers!
Entry Filed under: baked goods, breakfast, dessert, recipe
69 Comments Add your own
1. rachel | June 19th, 2008 at 5:18 pm
Oh yum! I love that crumb.
2. saidi | June 19th, 2008 at 5:23 pm
looks delicious!!! some baking is happening this week.
3. VeggieGirl | June 19th, 2008 at 5:42 pm
That certainly looks like the perfect vegan crumb topping to me! Yum!
4. marika | June 19th, 2008 at 7:27 pm
THIS, looks scrumptious. Must, try.
5. katie | June 19th, 2008 at 8:52 pm
Looks amazing – I just ran out of earth balance! DAMN! I have got to get to the store ASAP.
6. Stephanie | June 19th, 2008 at 9:31 pm
Beautiful! I might just make the crumbs… they’re my favorite part :)
7. claire | June 19th, 2008 at 11:17 pm
This is how I am going to get my little sister to love vegan baked goods! Honestly, this looks and sounds fantastic. I can not wait to try it!
8. Bianca-Vegan Crunk | June 19th, 2008 at 11:54 pm
I wish I could have that with my coffee in the morning….sigh, guess I’ll just have oatmeal again…
9. Nasreen | June 20th, 2008 at 1:34 am
I failed! As soon as I saw your post today I *had* to make these. I didn’t have enough Natural Balance so had to use the Smart Balance Light that I had . . . bad choice! The crumbs weren’t crumbly enough! This will teach me not to take shortcuts. Also, I baked for about 35 minutes, the tops were getting brown and my toothpick came clean from the middle, but the cake was too sticky and I could taste the soy milk/vinegar mixture. I followed all the measurements and I have a good oven.
10. Shellyfish | June 20th, 2008 at 4:27 am
I cannot wait to try this, it looks just perfect!
11. hippolyra | June 20th, 2008 at 5:45 am
I was delighted to see you had a new post in my RSS reader and once again I am not disappointed!
This looks fantastic!
Thanks for sharing!
12. Jess - The Domestic Vegan | June 20th, 2008 at 7:35 am
Holy yum! Your crumbs look PERFECT, and that of course, is the best part of any crumb cake. I must try this ASAP!
13. La Vida Vegan | June 20th, 2008 at 11:47 am
Wow, this looks very tasty!
14. Dana V. | June 20th, 2008 at 5:10 pm
do you have a cookbook in the works? ’cause I would buy it. as it is, I make one of your recipes probably once a week. at least. seems like I ought to compensate you for that!
my dairy& egg allergic kids will be THRILLED with this! thanx!
15. Carrie | June 21st, 2008 at 11:00 pm
Absolutely magnificent!! My mom used to make crumb cake and it was always a favorite. This looks even better.
16. Erin | June 21st, 2008 at 11:58 pm
I made this today, followed the recipe to the letter. It turned out perfect. It’s soooo tasty! I’m going to make it for a potluck I’m having at work next week. I have a co-worker who says she “hates” vegan food because it lacks flavor. I’ll show her!
17. George Darroch | June 22nd, 2008 at 2:02 am
Oh,I love this cake. I made it yesterday and it was delicious!
18. The Voracious Vegan | June 22nd, 2008 at 2:34 am
Amazing! I will be making this soon! It looks like something perfect to serve to amaze people at just how good vegan baking can be! Thank you!
19. Gabriele | June 22nd, 2008 at 9:38 pm
We made this tonight. It was perfect. The topping formed crumbs while I was stirring, but I think the cake was really the best part. It was light, airy, and had the right hint of vanilla.
My only suggestion would be that measuring out eight tablespoons is kind of tedious. Eight tablespoons = 1/2 cup, so I did it that way.
20. Vegan Bites: the Humane M&hellip | June 23rd, 2008 at 10:59 am
[...] Crumb Cake [...]
21. Gnewvegan | June 23rd, 2008 at 1:06 pm
I love crumb cake.. Thank you for this recipe. I will be trying it.
http://www.invitationfrom-gnewvegan.blogspot.com
22. in2insight | June 23rd, 2008 at 3:02 pm
I wonder if this would work using oil rather then the melted Earth Balance?
Cheers
I’m not sure! I suspect it could work, but the crumbs will be firmer and hold their shape better with the Earth Balance.
23. Piece a Cake Bakery | June 24th, 2008 at 7:38 pm
Thanks for the recipe. I too like the crumbs the most! Will try!
24. Sara | June 24th, 2008 at 8:28 pm
You read my mind! I’ve been looking for a great crumb cake recipe! I want to put a layer of fruit preserves (or maybe just thick-sliced strawberries) between the cake and the crumb.
25. Ashley | June 26th, 2008 at 7:00 am
Those crumbs look delicious– so picture perfect. I’m going to try them with my zucchini bread.
26. Ann | June 26th, 2008 at 1:02 pm
i just made this last night…let me tell you, my husband devoured half of it in one sitting. yikes! really delicious! thanks, lolo!
27. Mad About Udon | June 26th, 2008 at 4:44 pm
Ooh, I could use for a big dose of that right now *stress day*
28. Linzi | June 27th, 2008 at 1:23 am
i just made it for a pot luck and i was the only vegan one. no one knew it was vegan and everyone loved it!!! they could not stop eating it. when i told them it was vegan, no one believed me.
29. sk | June 28th, 2008 at 5:21 am
My crumb cake is in the owen right now. I hope it will be tasty. I had some difficulties with the crumb. The crumb looked and felt like sand, so I had to add some water to moist it. Also I didn´t know what is Earth Balance, so I used plain vegan margarine, which is sold here in Finland :)
30. Tracy | June 28th, 2008 at 6:43 am
This was amazing! I have not had crumb cake in years! I made it for my mom’s birthday and everyone thought it was wonderful. Thank you for this recipe!!!
31. sk | June 28th, 2008 at 11:01 am
Had to make another comment.. This is my first crumb cake ever and I must say that the taste is very interesting and peculiar. I like it a lot though. The crumb tastes like christmas cookies and I´m sure my family would love this dessert at christmas.
32. aissa | June 28th, 2008 at 1:05 pm
I just made this and it is amazing, so simple to prepare…I once worked at a bakery that produced similar yumminess, but it was from a box. Thank you so much…it will definately be the star at the next potluck brunch.
33. meghan | June 30th, 2008 at 12:51 pm
this recipe looks so amazing.
that will definitely be on the table at our next “breakfast for dinner” potluck!
thanks!
34. Wheeler's Frozen Dessert Co. | June 30th, 2008 at 3:17 pm
That looks so good! Yum!!!
35. Jain Bonifice | June 30th, 2008 at 9:13 pm
Gross. Makes my teeth hurt to look at it. Whatever happened to friggin’ fruit for sweetness?
36. Joann | July 1st, 2008 at 9:08 am
I was so excited to see this recipe, as It is hard to find really good recipes that do not require dairy. This was excellent. The texture of the cake was perfect and the crumb topping was even more delightful.
I look forward to seeing what new yumminess you have posted. Thank you so much for sharing!
37. jill | July 1st, 2008 at 1:38 pm
Thanks so much for posting this recipe! I looks like one I use to eat when I was little (pre-vegan days!). I made this Saturday and it was yummy. I baked it for 45 minutes and I think the crumbs were a little too hard. Next time I may just add the crumbs after it has baked for 10-15 minutes.
38. Kathleen | July 4th, 2008 at 10:22 pm
If you over mix the cake batter, does it get play-doughy? That’s what mine turned out like! I’m not sure what I did wrong–maybe I shouldn’t have melted the Earth Balance in the microwave?? Yours looks absolutely wonderful though! I will be giving it a second try for sure! Funny I made mine in the same bowl, but yellow!
39. Jennifer | July 6th, 2008 at 8:11 am
This was AMAZING!
I followed the recipe perfectly (the pictures were very helpful) and mine came out looking just like the final picture! It was a huge hit, and when i made it the second time, i put a layer of jam between the crumbs and the base…this was also very delicious!!
40. erin | July 9th, 2008 at 5:23 pm
Wow this looks really good. I enjoyed your site. Maybe if you have time you could come see my food site.
41. Marisa | July 20th, 2008 at 12:20 pm
This crumb cake is great! I had to use a lot more earth balance to get the crumbs the right consistency, but it came out amazing!
42. appifanie | July 24th, 2008 at 5:08 pm
i want to make this but i’d eat it all myself!!
43. Lisa | July 26th, 2008 at 2:54 pm
Thank-you soooooo much for this recipe. I made this the other night and it came out wonderfully. It brought back lovely memories of when I made crumb cake from the McCall cook book as a kid. I think your recipe tasted even better. It seemed like my husband downed the last slice before I could blink twice. I’m a new and now very enthusiastic fan of your recipes.
44. Cookthink: Crumb Cake And&hellip | August 1st, 2008 at 2:18 pm
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45. Ashley | August 2nd, 2008 at 8:54 pm
This looks amazing! However, I’m not a Vegan and I was wondering if I could use regular butter and milk instead of Earth Balance Margarine and Soy milk?
46. Sara | August 4th, 2008 at 4:13 pm
Thank you for this recipe– it was really delicious! The crumbs were perfectly crumbly. I had to add a little more margarine to get the right consistency on them, however. And it might be easier to write 1/2 c. of it rather than 8 tbsp., since some don’t think to convert and it’s easier to measure.
My only complaint is that the cake part has a funky smell to it. I think it might be from the vinegar. Is this normal? It doesn’t seem to affect the taste, but it’s unpleasant when consuming it. I’m wondering if it’ll calm down when the cake cools, but even as it was baking it smelled weird. It only made the cake good instead of outstanding. I’ll still try this recipe again, but I’m wondering if you know what could have caused the smell, and if there are any alternatives? I think it’s the vinegar– would it be dangerous to omit that part? Maybe use flax seed instead of the corn starch and/or vinegar (I’m assuming that’s what’s holding the cake together, although I’m not very knowledgeable on baking). It might have been something I did; I can’t quite figure it out!
Hi Sara! I’ve never had an issue with smell… how strange! Is your vinegar still good? Did you use too much by accident? I’d use lemon juice next time if you think it’s the vinegar. Strange! And I personally think the 8 tablespoons of EB is easier, since the smaller pieces of Earth Balance melt quicker. Just a preference thing, obviously you’re right; 1/2 cup is the same!
47. Josh | August 4th, 2008 at 8:46 pm
Not all brown sugars are white sugar + molasses. Wholesome Sweeteners’ brown sugars are evaporated to different concentrations… and they’re vegan, unlike most commercial sugars.
48. ML | August 7th, 2008 at 7:46 pm
I’m not vegan but I was very excited to try and make this. I think I messed up the topping because mine was flat and gooey instead of crumbly like yours. I’m not sure why — I think it’s either because I didn’t fold in the flour slowly with a spoon (I just whisked it all together at once) or I didn’t use Earth Balance margarine. I couldn’t find that where I live so I used a Smart Balance 50/50 butter blend.
I took it to work and it was a huge hit! (That’s a first!) Everyone was asking for the recipe. I felt all proud even though I hadn’t come up with it. ;) I gave them the address to this blog. Next I’m going to try the Smoky Miso Tofu, though I’ve never worked with tofu in my life, so wish me luck on that one! Thanks for these fantastic recipes!
49. may cause drowsiness &raq&hellip | August 16th, 2008 at 8:43 pm
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50. erica | August 22nd, 2008 at 8:56 pm
i made this and it came out awesome! i added fresh peaches [about 1.5 small ones] to it and cut the soymilk/lemon juice mixture in half so that it wouldn’t be soggy. it came out absolutely delicious.
51. Char | August 24th, 2008 at 8:09 am
This looks amazing! Crumb cake is so wonderful… the look, texture and taste. Do you think it will work if I use whole wheat white flour?
52. Amandah Povilitus | September 28th, 2008 at 7:39 pm
I’ve been dying for a good coffee/crumb cake for the longest time, and when I came across this I made it immediately. It turned out AMAZING- looked (past tense as my roommates and I devoured it with soy mochas) and tastes delicious! Thanks !!
53. jayn | October 29th, 2008 at 7:20 pm
This is in the oven now. Couple things I’ll have to play with tho- the hazards of living waaaay at the top of the mountain w/ 25% average humidity. The cake batter was more like a dough, so I got to smoosh it into the pan- next time I’ll try some abbasauce or extra soymilk, don’t think it’ll last long enough to need the abbasauce for moistness, tho…. prolly have to tweek the temp/ cook time too…. but later. Woot! altitudy-ness. Thanks!
54. Emily W | November 1st, 2008 at 8:08 pm
My crumb cake is in the over right now…counting down the minutes!!!!
I’m not vegan so I used melted butter…wish me luck it turns out!!! The crumbs were so tasty though, I ate the ones that fell out of my bowl, hehe!
55. jessy | November 8th, 2008 at 4:37 pm
my spouse and i made this crumb0cake for breakfast this morning – we wanted to report it’s the best we’ve ever had. thank you! i’m going to make this again when we have guests for thanksgiving – it will make a perfect treat for brunch! thanks again!
56. Shilpa | November 25th, 2008 at 11:18 am
Hi! I was wondering- if I only have a 9-inch square pan, should I increase the batter for the cake by a small smount? What do you think?
57. Jen | December 19th, 2008 at 9:29 pm
I just made this tonight with high hopes and my topping came out soooooo dry! I used a cup and 3/4’s flour. Did I misread this? Was it supposed to be 3/4 cup??
58. Chelsea | January 1st, 2009 at 1:58 pm
I had the same problem with the topping. Is it supposed to be 3/4 cup flour, not 1 3/4 cup flour? When I used 1 3/4 cup flour it was dry and powdery, definitely not like the picture! Is this a typo?
59. Liz | February 22nd, 2009 at 6:25 pm
Same problem here…the crumb topping was totally dry. I used it anyhow…it’s in the oven…hope it comes out okay!
60. Pretty Things « My &hellip | March 14th, 2009 at 10:27 am
[...] In that same shop, I also found a perfectly simple clear glass cake stand. It’s been put to good use already, of course, supporting a vegan crumb cake. [...]
61. Sara | April 4th, 2009 at 7:43 pm
This was SO delicious! It was my first Vegan dessert to make and even MIL loved it! I wish I knew the nutrition facts…. or maybe I don’t, LOL! Thanks for sharing.
62. IDK | April 14th, 2009 at 2:49 pm
DELICIOUS! added a thin layer of sliced pears in between the cake and the crumble ( the soft yellow type,”marinaded” with a bit of sugar and cinnamon for about 20 minutes) and it tasted absolutely wonderful ! keeps for a few days too and actually was better on the following day, so great if you want to bake in advance. ! think I will try to add a thin bed of vegan cheesecake mix as a creamy base for the pears when i bake this next. PS: i CAN’T cook and hardly ever bake so if I can do this and it turns out this good than anyone can. THANKS for the recipe !
63. Tony Blum | April 21st, 2009 at 7:52 pm
I haven’t put mine in the pan yet, but my batter is extremely thick, like that of a cookie batter, and my crumbs have the same sand consistency i’ve seen a few people mention. I’ll add more earth balance, but at the time being, it resembles nothing of your picture. I’ll also add a little soy creamer and apple sauce to the cake mix to smooth it out a bit. All in all, after following the recipe relatively closely, I’m left with a batter consistency I’ve never experienced. Lets hope it turns out well.
64. Easter Crumb Cake — Nov&hellip | June 6th, 2009 at 3:23 pm
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65. Lisa | August 2nd, 2009 at 12:17 am
Hi Lolo – this looks delicious! – do you think the cake mixture for this cake would work made into vanilla cupcakes? Thanks very much!
66. Katelyn Vonfeldt | August 28th, 2009 at 2:06 pm
mmm it is in the oven right now! I’m making it to take to a “peace, love and vegan dinner party” tonight! if the batter tastes good and the crumbs taste good.. SURELY it will taste good, yea?
thanks for the great recipe.
67. Kaarin | August 29th, 2009 at 12:23 am
i. love. your. blog.
68. erica | February 1st, 2010 at 1:08 am
I made this, but sadly I put the 1 3/4 flour… and now the crumbs are rock hard. I’m so confused. Well I’ll try again!!
69. Beautiful Weather + Cooko&hellip | March 8th, 2010 at 11:09 pm
[...] Cake – Mine looked similar to this one below. It was fantastic! This recipe calls for cake flour and I normally do not have it on hand, but since I made the cake for my [...]
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