Coffee Cake

Cake
Granulated Sugar, 1 cup
Earth Balance Natural Buttery Spread, 6 tbsp
Applesauce, unsweetened, .5 cup
Flour, white, 1.5 cup
Baking Powder, 2 tsp
Salt, .5 tsp
Almond Breeze Almond Milk, Unsweetened Vanilla, 5 oz
Lemon Juice, .5 fl oz (About one Tbsp)

Topping
Earth Balance Natural Buttery Spread, 6 tbsp
Flour, white, .5 cup
Brown Sugar, .75 cup, packed
Cinnamon, ground, 1 tbsp

Preheat oven to 375 degrees.
Spray 9x9 square pan with cooking spray.

This recipe called for buttermilk. I used a substitute of mixing almond milk and lemon juice.
First, pour the almond milk and lemon juice in a bowl and let sit while mixing the other ingredients.

Mix together the sugar, Earth Balance, and applesauce until combined.
In separate bowl combine the flour, baking powder and salt.
Add half of the flour mix to the butter mix and blend until combined. Add the rest of the flour mix and continue to stir until completely mixed.
Add all of the almond milk mix and stir until combined.
Pour this into the 9x9 pan.
Now to make the topping.
Mix together the Earth Balance, flour, brown sugar, and cinnamon until combined. Smooth over the top of the first mix. The two mixes will combine, but this is fine. You will want the topping to be fully spread over the cake mix.
Put in oven and bake 40-45 min.

Serving Size: 16 pieces