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Parve
Easy
1 Hour, 30 Minutes
Diets 
This is the cake I like to make ahead and freeze. I also freeze whatever is left as individual slices, and then I take one little ziplock every morning with my coffee. It never gets old.
1 and 1/3 cups pareve milk, such as Gefen Almond Milk
1 tablespoon lemon juice
1 cup oil, such as Tonnelli Avocado Oil
1 and 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups Glicks Flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Haddar Brown Sugar
1 tablespoon cinnamon
1/4 teaspoon salt
4 tablespoons margarine (preferably cold)
1/2 cup Glicks Flour
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a tube pan or 9 x 13-inch (23 x 33-centimeter) pan with Gefen Parchment Paper.
Combine pareve milk and lemon juice. Set aside.
Combine the oil and sugars in a bowl and beat with an electric mixer. Then add the eggs, vanilla, and pareve milk and mix until thick. Add the flour, baking powder, and salt carefully to the top of the mixture and mix with a fork to combine. Use the mixer to incorporate the flour into the wet ingredients.
Pour half the batter into the pan. Next, combine the brown sugar, cinnamon, and salt, and sprinkle half of it over the first layer of batter. Add margarine and flour to the remaining brown sugar mixture. Pour the rest of the batter into your baking pan, and top with the remaining streusel mixture.
Bake for one hour or until a toothpick comes out without any raw batter on it. (Don’t wait until it’s clean; that means it’s overdone!)
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Delicious cake! I made it in a tube pan and it came out really high and beautiful! Next time I make it, I would double the streusel bc the middle cinnamon layer was kind of thin and lost in the high cake and who doesn’t love extra crumbs on top to pick off 🙂 Winner recipe!
Delicious!