Sunday, April 17, 2011

I might just be on a vegan "kick"...

I have no idea how I originally found this tantalizing-looking Vegan Crumb Cake recipe, but am I ever glad I did!

I don't have any 8" x 8" cake pans, so I used my copper tamago pan to bake it in. I have used this pan for baked goods in the past, most notably my homemade blondies.

The cake turned out nice and tender, not overly sweet, while the crumb topping has a nice, firm consistency to each "crumb" — completely unlike the crumbly, streusel-like topping I was expecting. This is definitely going to be made again.



Post a Comment

<< Home