Mom’s Sour Cream Coffee Cake

By: Stacy De-Lin

1/2 cup walnuts, finely chopped
1+1/2 tsp. ground cinnamon
3/4 cup sugar
3/4 cup vegan margarine
1+1/4 cups sugar
1+1/2 cups vegan sour cream
1+1/2 tsp. vanilla extract
1/2 cup + 2 Tbs. of prepared Vegg
3 cups all+purpose flour
1+1/2 tsp. baking powder
1+1/2 tsp. of baking soda

Preheat oven to 350F. Grease a 10” tube (bundt) pan.

In small bowl combine walnuts, cinnamon, and 3/4 cup sugar.

In large bowl, with mixer at medium speed, beat vegan margarine with 1+1/4 cup sugar until light and fluffy. Beat in vegan sour cream, vanilla, and Vegg. In separate bowl, combine flour with baking powder and baking soda. Add dry ingredients to wet, increasing speed and beating for 3 minutes, scraping sides of bowl.

Spread half of batter into pan and sprinkle with half of nut mixture. Spread evenly with remaining batter then sprinkle remainder of sugar mixture on top.

Bake 60-65 minutes, until toothpick comes out clean and cake pulls away from side of pan.