Speaking of Martha Stewart - Vegan Coffee Cake Adaptation

I found a crumb cake recipe on Martha Steart's recipe and "veganized" it, as I like to say. The adaptation worked well on my first try! This is so tempting and deliscious. I almost ate all of it, I probably ate half of it and my husband ate the other half. For those of you on a diet, one bite is enough to satisfy your craving for sweet. Here is the recipe - I had issues uploading the picture:

Recipe - Vegan Coffee Cake (adapted from a Martha Stewart recipe)

Cake
2 Cups Unbleached White Flour
3/4 Cup Sugar plus 2 Tbsp Sugar
1 Tbsp Bakign Powder
1 Tsp Salt
1/2 Cup Vegan Margarine (sticks work best)
1 Tsp Cinnamon
1/4 Cup Vanilla Soy Yogurt
3/4 Cup Soy Milk
2 Tbsp Vegan Margarine, Melted

1. Preheat Oven to 350 Degrees and Grease an 8-Inch Square Pan.
2. In a medium bowl or mixer combine flour, 3/4 cup sugar, baking powder, salt.
3. Cut your vegan margarine in little pieces until the mixture resembles coarse crumbs. Put 1/2 cup of this mixture into a separate bowl. Stire in remaining 2 Tbsp of sugar and cinnamon and set aside.
4. Stir soy yogurt and soy milk into remaining flour mixture.
5. Spoon batter into pan and smooth. Pour melted butter over the top and sprinkle the 1/2 cup of reserved crumb mixture evenly over the top.
6. Bake cake until a toothpick entered into the center comes out clean, approximately 35 minutes. Enjoy warm or at room temperature.

Can be stored at room temperature for 3 days or frozen for three months.