I have fond memories of Entenmanns Cakes, when I was a child my Mother loved their New York Crumb Cake so much that she would pick at the crumb topping when no one was looking. I will not buy Entenmanns anymore, with all the preservatives and sugar it is not a good choice. So I made one with less sugar, less butter and MORE CRUMBS! Try it out, it is amazing and much easier than you would imagine!
For the Cake:
1 ¼ cups Flour
½ cup Sugar
¼ tsp Salt
¼ tsp Baking Soda
1 1/2 tbsp Unsalted Butter, softened but still cool
1/2 cup Unsweetened Apple Sauce
1 tsp Vanilla
1⁄3 cup Almond Milk
1 large Egg
For the Crumb Topping:
1⁄3 cup Sugar
1⁄3 cup packed Dark Brown Sugar
¼ teaspoon Salt
¾ teaspoon Cinnamon
1 1/2 tbsp unsalted butter, melted and cooled slightly
1/2 cup unsweetened Apple Sauce
1 ¾ cups Flour
1 tbsp Powdered Sugar
Preheat oven to 325°F. Line an 8″ square baking pan with parchment paper.
Start with the crumbs: In a bowl, combine sugar, brown sugar, salt and cinnamon, mixing well with your fingers until there are no lumps. Add melted butter and apple sauce and stir until smooth. Stir in flour until fully combined. Set aside at room temperature, covered with plastic wrap, 10-15 minutes.
Now for the cake: In a standing mixer or large bowl, combine flour, sugar, salt and baking soda. With the mixer running on medium-low, add the butter and apple sauce 1 tablespoon at a time, waiting until each tbsp is incorporated before adding the next. Continue mixing until it has a uniform sandy texture. Add the vanilla, almond milk and egg. Run mixer on medium-high until batter is smooth and thick, about 1-2 minutes. The batter will be very thick, almost like frosting. Spread the batter into the prepared baking pan.
Break the crumb mixture into pieces the size of large peas or small pebbles. Spread crumbs around the outer edge of the pan first, then evenly fill in the center.
Place pan in oven for 40-50 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool cake in pan 30 minutes. Dust top with powdered sugar, then remove cake from pan using parchment sling. Cut into 16 2″ squares.
Each Square has: