Yummy for dessert, as a breakfast treat or a great way to welcome a Yom Tov guest.
⅓ cup sugar
¾ cup all-purpose flour
¼ teaspoon kosher salt
¾ teaspoon cinnamon
¼ cup (½ stick) chilled unsalted margarine, cut into ½” pieces , or canola
½ cup coarsely chopped apples (peeled)
3 tablespoons light brown sugar, divided
2 tablespoons unsweetened cocoa powder
¼ cup chopped toasted nuts, optional
½ cup (1 stick) unsalted margarine, room temperature, plus more
2 cups all-purpose flour, plus more
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sugar
2 large eggs, room temperature
1 cup Tofutti sour cream
1 teaspoon vanilla extract
A 9” springform pan
Combine sugar, all-purpose flour, salt and cinnamon in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
Cook apples, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and apples are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar. Add nuts, If using.
Preheat oven to 350°. Grease pan and line bottom with a round of parchment paper; grease parchment. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
Using an electric mixer on high speed, beat sugar and ½ cup margarine until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in Tofutti sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle apple filling over; top with remaining batter, then streusel.
Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45–55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.
Tip: This cake is best made a day or two ahead of time. Store tightly wrapped at room temperature.