New York Crumb Cake

1 Hour



This cake is amazing. We love the duo of textures.
We were so pleased with it that we are putting up the recipe immediately. 
(That doesn’t happen very often )
This works really well with a cup of coffee or tea and, a spot of plant-based cream.
It will keep for a week in a sealed container.

New York Crumb Cake




Melt the butter add to the sugars.

Stir in the flour, cinnamon, and salt.

Mix well and put to one side.



Sieve flour, baking powder, bicarb and salt into a bowl.

Cream butter and caster sugar in a  stand mixer or with a hand mixer.

Add the apple sauce, sour cream and vanilla and mix.

Add the dry ingredients and mix lightly until combined.

Put into a lined tin. 20cm x 30cm

Break pieces of the crumb mixture with your hands and put on the top of the cake mixture.

The mixture should be completely covered with the crumb.

Cook at 170C for 40-50 minutes or until cooked.


For the crumb

1 cup dark brown sugar

1/2 cup granulated sugar

1/2 tsp Salt

1 1/2 Tbsp cinnamon

226g warm melted plant-based butter.

2 1/2 cups plain flour

For the cake 

2 1/2 Cups Plain flour

1 3/4 tsp Baking powder

1tsp bicarb

1/2tsp salt

170g plant-based butter

1 1/2 cups caster sugar

1/2 cup apple sauce

1tsp vanilla essence

(1 1/4 cups sour cream

1 cup of cashew nuts soaked for 2 hours

1/2 cup water

3/4 tsp apple cider vinegar

Pinch of salt

Blend on high)