Peach crumb cake recipe is wonderfully moist cake is an adaptation of the traditional Israeli New Year cake, which skillfully showcases the apple. The level of tanginess depends on which apples you select. Granny Smith apples make for the strongest flavor, and the contrast between the tart apples and sweet cake is scrumptious. Try serving it with vanilla soy ice cream. nice 

Ingredients

PEACH CAKE

2¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1⅓ cups granulated sugar

½ cup vegan butter substitute,

at room temperature

1⅓ cups soymilk

2 teaspoons white vinegar

2 teaspoons finely grated

orange peel

2 teaspoons lemon juice

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

2½ cups sliced fresh peaches,

or 2 cups canned peaches

CRUMB TOPPING

⅓ cup granulated sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons vegan butter

substitute, cold

Method

To make the cake, preheat the oven to 350 degrees F and oil and flour a 13 x 9-inch baking pan.

Drain the liquid from the peaches in a colander for 30 minutes. Then gently pat the peaches dry with a paper towel. Cut the peaches into ½-inch cubes.

Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until smooth.

Beat in the soymilk, vinegar, orange peel, lemon juice, vanilla extract, and cinnamon. Stir in the flour mixture until evenly

combined. Gently fold in the peaches. Pour the batter into the prepared pan.

To make the topping, combine the sugar, flour, and cinnamon in a bowl. Cut in the vegan butter substitute with a knife, pastry blender, or electric mixer (the mixture will be chunky).

Sprinkle over the batter. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack. Store leftover cake tightly covered in the refrigerator.