Lemon Crumb Cake
Ingredients:
Crumb Cake:
3 cups (375 grams) all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 cup (250 grams) coconut sugar or granulated sugar
1/2 cup unsalted butter, melted and cooled (I use nondairy)
1/2 cup (120 grams) sour cream or nondairy sour cream
2/3 cup (160 milliliters) milk or nondairy milk (I use oat)
1/4 cup (60 milliliters) lemon juice
zest of 2 lemons
1 teaspoon vanilla extract
Crumble:
3/4 cup (150 grams) coconut sugar or granulated sugar
1 cup (125 grams) all-purpose flour
1/2 cup butter, melted (I use nondairy)
1 teaspoon cinnamon
Optional Lemon Glaze:
1 cup (120 grams) powdered sugar
1-2 tablespoons lemon juice
splash of milk if needed
Instructions:
Preheat the oven to 350°F and grease a 9-inch springform pan.
Make the crumble. In a medium bowl, melt the butter or vegan butter. Add the coconut or granulated sugar, flour, and cinnamon. Mix using a fork until crumbles form. Set aside.
Next, make the lemon cake. In a large bowl, whisk the coconut sugar (or granulated sugar), melted butter, sour cream (or dairy-free sour cream), vanilla extract, lemon zest. Then add the flour, cornstarch, baking powder, and baking soda. Lastly, add the milk (or nondairy milk) followed by the lemon juice. Mix just until the dry ingredients are combined.
Pour the batter into the greased springform pan. Sprinkle the crumble on top of the batter evenly.
Bake for 45-55 minutes depending on your oven, or until a toothpick comes out clean.
If using the lemon glaze, mix the powdered sugar and lemon juice in a bowl, and add a splash of milk if needed to thin until pourable. Drizzle over the cake once it cools for 30-40 minutes, and then slice.
