I am not a huge cake fan, but if a cake is moist enough, I will give in. This one fits the bill, despite the crumb topping, a feature that usually turns me off. Moisten the crumb topping thoroughly with extra butter or a little oil so that no dryness remains. That way it adheres nicely to the top of the cake with no crumbles.
I found the original recipe for this through NPR, which was adapted from The Joy of Cooking. I simply replaced the eggs with cornstarch, and subbed the sour cream and butter. Enjoy…..don’t be afraid. It is marvelous. Nicolas requested this to be made for his last birthday cake and for every holiday since.
- 2/3 cup all-purpose flour
- 2/3 cup finely chopped pecans
- 2/3 cup packed light brown sugar or white sugar, or a combination
- 5 tablespoons earth balance, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups vegan sour cream
- 1 teaspoon vanilla
- 4 tablespoons earth balance
- 1 cup sugar
- 1 tbs cornstarch dissolved in 2 tbs warm water
- Have all ingredients at room temperature (this is very important for the texture of the cake, which is its strongest feature, so don’t skip it). Position a rack in the lower third of the oven. Preheat oven to 350 degrees. Grease a round, metal cake pan. Springform works well, but not mandatory.
- Prepare the streusel. Combine the flour, nuts, sugar, earth balance, cinnamon and salt in a bowl, using a fork until it resembles coarse crumbs. If dryness remains, moisten more with a little more “butter” or add some oil. Put in the refrigerator.
- For the cake, whisk together the flour, baking powder, baking soda and salt.
- In a small bowl, combine the sour cream and vanilla.
- In a large bowl, beat the earth balance and sugar at high speed until light and fluffy, about 3 or 4 minutes. Add the cornstarch, mix thoroughly,
- Add the flour mixture in 3 parts, alternating with the sour cream mixture in 2 parts, beating on low speed until just smooth, and scraping the sides of the bowl as necessary. If batter is too thick, add about a 1/4 cup of water or soy milk. Scrape the batter into the pan and spread evenly. Remove the streusel from the refrigerator and sprinkle evenly across the top. Bake until a toothpick inserted in the center comes out clean, 60 minutes. Do the toothpick or knife test. Let cool briefly in the pan on a rack. Serve warm, if possible.