This recipe is from my mom who created it after watching the "Galloping Gourmet". Remember him? One of T.V.'s first cooking shows way back when! Most cookbooks feature coffee cake recipes. There are so many variations. One of my favorite’s was my mother’s popular ‘Plum Kuchen Coffee Cake’. This recipe has been adapted from many I’ve tried and baked over the years. Coffee cake can be scrumptiously warm and tasty without eggs and oil!

Cake Ingredients
1 cup soy or rice milk
1/3 cp unsweetened apple sauce
1 T white distilled vinegar
½ cup sugar
1 tsp baking powder
1 tsp baking soda
2 tsps cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
1 cup whole wheat pastry flour

The Topping

¼ cp brown sugar
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
½ cp chopped walnuts
1/3 cp nondairy butter, melted
¾ cp whole wheat pastry flour
Fruit Variations

sliced fresh Italian plums
sliced fresh or canned peaches
sliced fresh or canned apples

Preheat oven to 350. Prepare 9 inch square baking dish.
For the cake ... combine the applesauce, vinegar and non-dairy milk in a bowl. Mix and set aside.

In a large bowl, mix the dry ingredients: the wheat pastry flour, the sugar, cinnamon, ginger, nutmeg, baking powder and baking soda.

Make a well in center of dry ingredients. Add the liquid ingredients and stir with wooden spoon just until moistened. Pour the batter into baking pan.

For the topping ... Combine all the topping ingredients EXCEPT the melted non-dairy butter. Add the ‘faux’ butter to the ingredients and mix with your hands till combined and crumbly.

Arrange the sliced fruit (if you wish to use) on top of the batter. Then top the fruit with the topping.

Bake the coffee cake for 40 minutes, or until toothpick inserted into the middle comes out clean.