Great-with-a-cup-of Coffee Crumb Cake

Dairy-free/Egg-free/Nut-free

We love this cake which we think tastes better than the Entenmann's version. We've made it a dozen times and our unsuspecting testers had no idea they were eating allergy-safe crumb cake. In fact, it's so good we've had to stop making it so often.  If you haven't had store-bought crumb cake in a while you would have a hard time distinguishing between the original and our version.

The crumb topping comes from an archived copy of Eating Well Magazine. 

Ingredients

Cake

• 1 Box of Yellow Cake Mix (We use Duncan Hines)
  
• 1 Can Sprite Zero
  

Crumb Topping

• 1 1/4 cup All Purpose Flour
  
• 1/3 cup packed light brown sugar
  
• 1/3 cup granulated sugar
  
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon salt
  
• 3 tablespoons canola oil
  
• 1 tablespoon chilled butter cut into small pieces (we use Earth Balance)
  
• 1 1/2 tablespoon lightly beaten egg (we use 2 eggs worth of Ener-G Egg Replacer)
  
• 1 1/2 tablespoon light corn syrup
  

Steps

• Using an electric mixer, mix cake mix with soda for 2 minutes. 
  
• Pour into prepared baking pan. (we use 9 x 13).
  
• Follow baking instructions on box.
  
• Set the timer for half the total bake time for your pan type and size.
  
• Meanwhile, in a medium bowl, combine flour, sugars, cinnamon and salt. Work in oil and butter with your fingers until coarse crumbs form. 
  
• Using a fork, stir eggs (replacer) and corn syrup into flour mixture until moistened. 
  
• When the timer beeps, check your cake for firmness. Your cake needs to be firm enough to hold the weight of the crumb mixture without it sinking. When ready, sprinkle crumb mixture over the cake and continue baking for the remainder of the baking time.