Coffee Cake (Vegan!)

This is my favourite coffee cake recipe, which I've turned vegan with great success. Adapted from a sour cream coffee cake recipe that my mom used to make from The Joy of Cooking.

• Ready In: 45 mins
• Yields: 1 cake

Ingredients

• 1 1⁄2 cups all-purpose flour (preferably unbleached)
• 1  cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt (or just a few dashes)
• 1  cup  plain  soy yogurt (I use So Nice brand)
• 3  teaspoons egg substitute (such as Ener-G)
• 4  tablespoons water

• For the topping

• 2  tablespoons flour (whole wheat is good)
• 1  tablespoon vegan margarine (or use veg. oil plus a dash of salt)
• 5  tablespoons brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup walnuts or 1⁄2 cup  other  nuts

Directions

1. Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
2. Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
3. Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
4. Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
5. Scrape into an 8" or 9" pan, either nonstick or lightly oiled/sprayed.
6. Sprinkle the streusel topping evenly over the batter.
7. Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).