raspberry crumb cake

 

moist yet crunchy. tart yet sweet. it's a total conundrum. a delicious conundrum. 

crumb topping:

8 T margarine (melted)

2/3 C sugar

1 t molasses

3/4 t cinnamon

pinch o' salt

1 3/4 C flour

cake:

1 1/4 C flour

1/2 C sugar

1/2 t baking powder

1/4 t salt

1/3 C soymilk + 1 t apple cider vinegar

1/3 C canola oil

1/4 C water + 1 T cornstarch (well mixed)

1 t vanilla extract

1 t raspberry extract

1 pint raspberries

preheat oven to 350 and spray a 9x9 pan with vegetable oil

to make the crumb topping...whisk together melted margarine, sugar, molasses, cinnamon and salt. then mix in flour with a wooden spoon until a thick dough forms. let cool while you put together the cake batter.

to make the cake...whisk together flour, sugar, baking powder and salt. add oil, soymilk mixture, cornstarch mixture and extracts. fold in raspberries. 

place batter in pan. break apart the crumb mixture and place on top of the batter. keep the crumb mix in small chunks (about the size of shelled peanuts)

bake for 50 minutes. let it cool in the pan for about 20 minutes before serving.