Cinnamon Coffee Cake

From: The Joy of Vegan Baking
     The Compassionate Cooks' Traditional Treats and Sinful Sweets
By: Colleen Patrick-Goudreau

Cake Ingredients
1 cup nondairy milk
1/2 cip canola oil
1 tbsp white distilled vinegar
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt

Crumble Ingredients
3/4 cup flour
1/4 cup brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
3/4 cup chopped walnuts
1/3 cup melted nondairy butter

Preheat oven to 350. Grease 9 inch square pan. To make the cake, combine the milk, oil, and vinegar in a bowl and set aside. In a large bowl, mis together the flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish. To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt and walnuts. Add the butter and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter, covering the entire area. Bake for 35 to 40 minutes, until a toothpick inserted into the middle comes out clean. Let it cool slightly and serve warm or at room temp.

I made this one for my dad's birthday, so I'll tell you how it tastes tomorrow! But the batter is delicious and it smells wonderful!