vgnwtch (vgnwtch) wrote in vegancooking,
vgnwtch
vgnwtch
vegancooking

The Perfect Crumbcake

Slightly tweaked from Simple Treats by Ellen Abraham (if you don't have this book, you ought to):

Crumb Topping:

1/2 cup + 2 tbsp barley flour
1/2 cup = 1 tbsp maple sugar, Sucanat, or date sugar [I use Sucanat]
2 tsp ground cinnamon
1/2 tsp salt
1/2 cup chopped walnuts [I omit these]
1/4 cup + 2 tbsp canola, safflower, or sunflower oil [I use flaxseed oil]

* Thoroughly combine dry ingredients - I use a wire whisk
* Add oil and mix until a coarse crumb is formed.

Batter:

1/2 cup canola, safflower, or sunflower oil [I use flaxseed oil]
1/2 cup maple syrup
2 cups soymilk
2 tsp cider vinegar
1 tbsp vanilla
1/2 cup maple sugar, Sucanat, or date sugar [I use Sucanat]
3 1/2 cups barley flour
2 tsp baking powder
2 tsp baking soda
2 tbsp ground cinnamon
1 tsp salt

* Heat oven to 350F (I refuse to "pre"-heat. I'm with George Carlin on this - using that prefix is completely pointless. You don't heat the oven before you heat it, you just heat it, damnit)
* In a large bowl, thoroughly combine dry ingredients - I use a wire whisk
* In a small bowl, whisk wet ingredients until frothy, then add to the dry ingredients
* Quickly combine thoroughly and pour into 9X13" pan (or, like me, an 8X8" pan), quickly dropping the pan onto the counter to get rid of bubbles
* Evenly distribute topping over batter
* Bake 35 mins
* Rotate pan halfway, then bake 35-40 mins more
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