I love cinnamon! I put it in my yogurt, granola, and babka. I even put a cinnamon stick in my coffee when I want that ahh! taste. This cake is light and fluffy, and it’s topped with cinnamony apples. There are lots of cinnamony crumbs on it as well because everyone knows that the best part of a coffee cake is the crumbs!

Serves 20

• 1 1/2  Tbsp vinegar
• 1 cup soy milk
• 4 eggs
• 1 full cup light brown sugar
• 1/2  cup + 1 Tbsp oil
• 3 cups flour (I use white spelt)
• 2 tsp baking powder
• scant 1 tsp salt
• 2 tsp vanilla extract

Apple Topping

• 3 apples, peeled and diced (I use 1 Granny Smith, 1 Golden Delicious, and 1 Pink Lady)
• 3 Tbsp freshly squeezed lemon juice
• 3 Tbsp light brown sugar
• 3 tsp cinnamon
• full 1/4  tsp cloves
• 2 Tbsp cornstarch
• 1/4  cup water or apple juice
• 2 tsp vanilla paste or extract (I use 1 of each)

Cinnamon Crumbs

• 1 1/2  cups flour (I use white spelt)
• 3/4 cup light brown sugar
• 1/4 cup oil
• 1 tsp cinnamon
• pinch salt

Stir the vinegar with the soy milk and let it sit for 1 hour, or until it curdles and thickens.

To prepare the apple topping, place the apples, lemon juice, sugar, and spices in a medium-size pot over medium heat. Cook for 5–10 minutes, or until the apples start to soften.

Combine the cornstarch and water or apple juice and stir the mixture into the apples. Cook for 1–2 minutes, or until the water is absorbed. Remove from heat. Add the vanilla and set aside.