Every year my family visits the Jersey Shore for two weeks at the beginning of the summer. We always get hard rolls, donuts, and amazing crumb cake from the bakery down the street. This year we only got to go for a week at the beginning of the summer, but now we are back. To celebrate, I veganized the classic crumb cake. It’s just like I remembered- with a springy layer of sponge, a mile high layer of crumb, and an avalanche of sweet powdered sugar. It’s super messy to eat, but well worth it (especially when you can pick off chunks of crumb throughout the day when you walk in the kitchen). The perfect treat for the last week of (real) summer!
- 2 1/4 c ap flour
- 3/4 c almond milk
- 1/4 c sugar
- 1 tbsp flax + 3 tbsp water
- 2 1/4 tsp yeast
- 3/4 tsp salt
- 6 tbsp softened vegan butter
- powdered sugar to coat top
Preheat oven to 350 and grease a 13×9 baking dish. Knead flour, almond milk, sugar, flax mix, yeast, and salt together for about 2 minutes in a stand mixer with a dough attachment. Add vegan butter 1 tbsp at a time, then increase speed and knead for 6 minutes. The dough should be sticky and have some spring to it. Press the dough into the greased dish and cover with a towel at room temp for an hour. 10 minutes before the dough is done rising, make the crumb. Place crumb on top and bake for 35 minutes. A toothpick should come out clean and the edges should be browned. Let cool and cover with powdered sugar.
- 1 c + 2 tbsp melted vegan butter
- 3/4 c sugar
- 3/4 c brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 4 c cake flour
Whisk melted butter, sugars, cinnamon and salt together in a large bowl. Add flour and fold. Let sit to soak for at least 10 minutes.
Tips/Things I Would Change:
- If you don’t have cake flour, you can use 3 1/2 of AP flour and 1/2 c cornstarch blitzed in a blender
- I might add a little less flour to the crumb, and maybe add a splash of almond extract
- I would let the crumb soak for 20 minutes instead of 10