Stir the vinegar with the soy milk and let it sit for one hour, or until it curdles and thickens.

Place the apples, lemon juice, sugar, and spices in a medium-size pot over medium heat. Cook for five to 10 minutes, or until the apples start to soften.

Combine the cornstarch and water or apple juice and stir the mixture into the

apples. Cook for one to two minutes, or until the water is absorbed. Remove from heat. Add the vanilla and set aside.

Mix all ingredients in a small bowl until crumbs are formed. Set aside.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a

10×15-inch (25×38-centimeter) baking pan with Gefen Parchment Paper.

Beat the eggs, sugar, and oil in the bowl of an electric mixer for five minutes. Add the flour, baking powder, and salt, alternating

with the sour soy milk and vanilla. Mix until just combined. Pour the batter into the prepared pan, spreading it out evenly.

Add the apple filling evenly over the top of the cake batter, pressing down ever so slightly. Sprinkle the crumbs over the apples, all the way to the corners. Bake for 40–50 minutes, or until a toothpick

inserted in the center of the cake comes out clean. If the crumbs brown quickly, cover loosely with a piece of parchment paper to ensure that the apples will have ample time to bake and soften.

This cake freezes well. I cut it into squares before freezing.