Dried fruits as you like (I recommend raisins or cranberries)
Walnuts (roughly chopped)
[Crumble topping] Please see the hints section
Oil of your choice
Raw cane sugar
Almond flour (if you don't have any, then whole wheat or cake flour is fine)
[Warning] When you weigh out the cup of flour, try not to pack too much into it! Gently pour it in diligently to get accurate measurements.
Preheat your oven to 180℃. Mix all of the cake batter ingredients together in a bowl. Once mixed, pour the dough into a tray that's lined with parchment paper.
Next in the same bowl (you don't have to wash it), mix all of the crumble ingredients together and with a fork or spoon, crumble it (you're making the crumbly topping).
Place the topping you made in Step 3 now on top of the dough and spread it evenly. Bake at 180℃ for 30-35 minutes. Once you pierce it with a skewer and none of the dough stick on it, it's done.
It's also delicious if you mix in frozen fruit instead of dried fruit as well as compote. This makes it juicy.
Story Behind this Recipe
This is how I make an American cake that is somehow nostalgic. This time though, I omitted the butter and reduced the amount of sugar in it. This cake goes great with coffee or tea.
( If you'd like, you can use beet sugar, muscovado sugar, or brown sugar instead of the raw cane sugar.)
The dough loses it's puffiness if you don't bake it immediately after mixing it all together. If the crumble topping will not crumble for some reason, add a little soy milk bit by bit until it does. Firmly bring the dough together with your hands. Then it will be easier to break apart later when you're sprinkling it on top.