First, I added some fruit. Second, I added more oil to the topping, so it wouldn't be so dry. Third, I replaced almost all of the oil in the actual cake with applesauce. (srsly? 1/2 cup of oil? after already having at least 1/4 cup in the topping? Outrageous!)
Here's what I did:
I had 2 nectarines and a bunch of rhubarb from the garden. I chopped the nectarines really small, and put them in a small pot.
Then, I chopped up the rhubarb into tiny pieces. Knowing that raw rhubarb is poisonous, I cooked the nectarines, and rhubarb, just to be on the safe side. (and I also wanted to make it a bit like jam in the original recipe) I added 2 Tbsp. sugar and 1 Tbsp. of water, and cooked it for about 15 minutes, until it boiled and reduced a bit into syrup.
Now we make the cake! (adapted from Vegan Brunch by Isa Chandra Moskowitz)
1 scant cup flour (I took out a heaping tablespoon)
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
about 1/4 c. vegetable oil
Mix together dry ingredients, then add oil small amounts at a time. Knead together with your fingers until it is as crumbly as you like it. Then taste. Taste some more. Marvel at how much it tastes like donuts, and then wonder if you really need to put any of this on top of your cake after all. Try to stop eating it. Mix together cake ingredients, while continuing to sample small amounts of the topping.
3/4 c. soy milk + 1 tsp. apple cider vinegar (set aside to curdle)
1/3 c. sugar
1/2 c. applesauce
1 Tbsp. oil
1 tsp. vanilla extract
1 1/4 c. flour (add another 2 Tbsp. after mixing)
2 tsp. baking powder
1/2 tsp. salt
In a large bowl, mix together dry ingredients. Add the wet ones, and stir to incorporate. Pour into a greased 9x9 pan. Swirl in fruity jam mixture. Top with topping, and bake at 375* for 45-50 minutes. Check to see if it is done (the fruity bits make it take a bit longer to cook), cool a bit, and EAT!(photo from Smitten Kitchen)