Very Cinnamon Coffee Crumb Cake

Very Cinnamon Coffee Crumb Cake

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

This cake is light, fluffy, and full of tender crumbs and flavor. Perfect with a cup of coffee after a fast.

Yields 1 9×13-inch (23×33-centimeter) pan

Ingredients

Crumbs

1/2 cup brown sugar
1 tablespoon + 1 teaspoon Gefen Cinnamon
1/3 cup flour (I used Shibolim White Spelt)
3 tablespoons oil
1/3 cup quick oats

Cake

1/3 cup oil
scant 1 cup sugar
4 eggs
2 cups flour (I used Shibolim White Spelt)
3 ounces (85 grams) Gefen Vanilla Pudding mix (approximately 5 tablespoons
2 teaspoons baking powder
scant 1/2 teaspoon salt
1–1 and 1/8 cups soy milk (see note)
1/3 cup Gefen Unsweetened Applesauce

Drizzle

2–3 tablespoons pure maple syrup

Directions

Step 1 - Prepare the Crumbs

Mix together crumb ingredients in a small bowl until well combined. Set aside.

Step 2 - Prepare the Cake

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.
Pour oil and sugar into the bowl of a mixer and mix. Add eggs one at a time and

beat for three minutes, or until thickened.
In a separate bowl, mix together flour, pudding mix, baking powder, and salt.

Add to mixer alternately with the soy milk until incorporated. Add applesauce and mix just until it’s no longer visible. Don’t overmix.

Step 3 - Assemble and Drizzle

Pour half the batter into prepared pan, smoothing out the top. Sprinkle with half the crumbs.
Drizzle one to one and a half tablespoons maple syrup over all. Top with remaining batter, crumbs, and maple syrup.

Step 4 - Bake

Place in the oven and bake for 30–35 minutes or until golden. Remove from oven to a wire rack and allow to cool. This cake freezes well.