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Parve
Easy
1 Hour
Diets 
My Doda Charlotte’s elegant crumb cake has always been a hit in our family, but I hadn’t made it in years. I tested it for this column from memory, and I think I got it down pat with minor variations. Not a crumb was left! Yield: 1 9×13-inch cake
3 cups all-purpose flour, such as Glicks
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) margarine, cut into chunks
3 large eggs
1 cup (8 ounces) parve whip, such as Kineret
1 tablespoon Gefen Pure Vanilla Extract
Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch pan (true to size—not disposable) and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. Add the margarine and mix with an electric mixer on the slowest speed until the mixture turns into crumbs. Measure out one cup of the crumb mixture and set aside.
Add the eggs, whip, and vanilla and stir briefly to combine. Beat at medium speed until the batter is smooth, about 30 seconds. Scrape the batter into the prepared pan and sprinkle the reserved crumbs evenly over the top.
Bake for 40 minutes, rotating halfway through baking, until the cake is golden brown and feels set when pressed lightly in the center.
Cool completely in the pan.
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