Anyway - what makes this so awesome???? The cake part, melts in your mouth- it's silky smooth - and it has just the right amount of apples. Make it, really, I dare you.....
Veganised from this recipe from foodnetwork - the original recipe was for a 9 X 13 pan- but I made an 8 X 8 pan of these puppies. If you choose the larger batch - just double the below amounts-4 Tbs Earth Balance Vegan Butter
3/4 cups packed light brown sugar
1 EnerG Egg Replacer
1 cup unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup Toffuti sour cream
1/2 teaspoon pure vanilla extract
1 cup peeled, cored and chopped apple (I used Honey Crisps)
Crumble Topping:
1/4 cup packed light brown sugar
1/4 cup all purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons Earth Balance vegan butter, softened
Brown Sugar Glaze:
1/4 cup packed light brown sugar
1/4 teaspoon vanilla extract
1 tablespoons water
Directions
Preheat the oven to 350 degrees F. Lightly grease a 9 by 9-inch glass baking dish with "butter".
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat.
In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. (I cheated here, I just put the dry ingredients in a bowl and whisked it up a bit) Add to the wet ingredients, alternating with the sour cream and vanilla.
Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
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