Recipe By Brynie Greisman
I make this cake very often for Shabbos with different variations. Even the low-fat version is very moist and disappears fast. The filling adds marvelous flavor, and the crunchy topping is irresistible. A real perennial pleaser you will enjoy serving your family and guests.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat together margarine and sugar. Add eggs one at a time. Add dry ingredients alternately with liquid and mix until well combined.
Combine filling ingredients in a small bowl.
Pour half of batter into a lightly greased 9- x 13-inch pan or a tube pan. Sprinkle filling over batter. Pour rest of batter on top.
Mix topping ingredients together in a medium bowl. Spread evenly over batter (see note). Bake for approximately 45 minutes.
When cool, mix together glaze ingredients with a whisk and drizzle over cake, if desired.
If you’re using a tube pan, the topping has to be baked separately and put on cake after it’s baked (otherwise it’ll stick to the bottom of the pan). Spread the topping ingredients on a baking sheet and bake at 350 degrees Fahrenheit (180 degrees Celsius) for approximately 7–10 minutes or until golden. Set aside to cool. When cake is cooled and removed from pan, first drizzle glaze over cake and then add the topping. The glaze serves as glue. If desired, you can add another layer of glaze on top of crumbs.
To make this cake healthier and lower fat, use 1/3 cup oil and 1/3 cup applesauce instead of margarine. Use whole wheat pastry flour instead of white flour. Use cane (turbinado) sugar in place of the white sugar. Check cake after 35 minutes instead of 45 minutes.
