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Parve
Easy
2 Hours, 30 Minutes
Diets 
I love cinnamon! I put it in my yogurt, granola, and babka. I even put a cinnamon stick in my coffee when I want that ahh! taste. This cake is light and fluffy, and it’s topped with cinnamony apples. There are lots of cinnamony crumbs on it as well because everyone knows that the best part of a coffee cake is the crumbs!
1 and 1/2 tablespoons vinegar
1 cup soy milk
4 eggs
1 full cup light brown sugar
1/2 cup + 1 tablespoon oil
3 cups flour (I use Shibolim White Spelt)
2 teaspoons baking powder
scant 1 teaspoon salt
2 teaspoons vanilla extract
3 apples, peeled and diced (I use 1 Granny Smith, 1 Golden Delicious, and 1 Pink Lady)
3 tablespoons freshly squeezed lemon juice
3 tablespoons light brown sugar
3 teaspoons Gefen Cinnamon
full 1/4 teaspoon cloves
2 tablespoons Gefen Cornstarch
1/4 cup water or apple juice
2 teaspoons vanilla paste or extract (I use 1 of each)
1 and 1/2 cups flour (I use Shibolim White Spelt)
3/4 cup light brown sugar
1/4 cup oil
1 teaspoon Gefen Cinnamon
pinch salt
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.
Styling and Photography by Chay Berger
Food Prep by Kayla Miller
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