For the topping:
1/2 cup packed light-brown sugar
1/2 cup unbleached all-purpose flour
1/4 cup peanut butter
3 Tbsp. margarine
For the cake:
2 1/4 cups unbleached all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup soy milk
1/2 cup peanut butter
Egg Replacer equivalent of 2 eggs
1/4 cup (1/2 stick) margarine
• Preheat the oven to 375ºF. Grease a 9 x 13-inch baking pan.
• For the topping, mix the brown sugar and flour. With a pastry knife, a fork, or your fingers, cut in the peanut butter and margarine until crumbly; set aside.
• For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, peanut butter, egg replacer, and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into the baking pan and sprinkle with the topping. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Preparation time: 20 minutes Baking time: 30 minutes
Makes 12 servings