Ingredients
1 cup plain unsweetened yogurt
1/4 cup oil
3/4 cup granulated sugar
1/2 cup plant based milk
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
For the maple brown butter swirl:
3/4 cup dark or light brown sugar
2 TBSP maple syrup
2 tsp cinnamon
For the crumble topping:
6 TBSP butter, softened
1 cup all purpose flour
3/4 cup dark or light brown sugar
1/4 cup maple syrup
1 TBSP cinnamon
Instructions
- Preheat the oven to 350 F, line a greased 8×8 baking dish with parchment paper.
- In a bowl, mix ingredients for the maple brown sugar swirl. Set aside.
- In another bowl, combine softened butter, flour, brown sugar, maple syrup, and cinnamon for the crumble. The consistency should be similar to cookie dough. Set aside.
- To make the cake batter, whisk together yogurt, oil, sugar, milk and vanilla extract in a large mixing bowl. Add in flour, baking soda and salt and stir to combine.
- Pour 2/3 of the batter into the prepared baking dish. Sprinkle over the brown sugar maple mixture then carefully spread the remaining batter over top. It’s ok if it is a very thin layer. Evenly distribute the crumble topping on top and bake for 40-45 minutes or until the center is firm and a cake tester comes out clean. Let the cake cool in the baking dish for at least 45 minutes before serving.
SOURCE: wanderingchickpea.com
