Apple Crumb Cake

Apples in the fridge were getting old. Had to use them up!

Cake:

3/4 cup canola or vegetable oil
1 1/2 cup soymilk
3 tsp Ener-G egg replacer, or other starch egg replacer (for 2 eggs)
3 1/2 cups flour
1 1/2 cups granulated sugar
1 teaspoon salt
5 teaspoons baking powder
1 teaspoon vanilla
5 large apples, cored and sliced thin

Crumb Topping:

3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
4 ounces (1 stick) cold Earth Balance margarine, cut into pieces

Preheat oven to 350 degrees F. Grease a 9 X 13-inch pan.

For the crumb topping- place brown sugar, granulated sugar, flour, cinnamon and Earth Balance in a medium bowl. Cut margarine in with a pastry blender or work with your hands until crumbs the size of peas form.

For the cake- beat together oil and soymilk in a medium bowl. Mix in dry ingredients and vanilla. Pour half of the batter into the prepared pan. Lay 1/2 of the apple slices over the batter to create a colorful pattern. Cover apples with a thin layer of crumb topping. Layer the remaining apples. Spread remaining batter over apples and top with remaining crumb topping.

Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Serve cake warm or at room temperature with vanilla soy ice cream.