I always love a good coffee or crumb cake. It is actually quite a weakness of mine, especially due to the fact that they are widely accepted as a breakfast food (as I have probably mentioned many times, I adore sweets in the morning). I also quite enjoy the process of making them- crumbling up a beautiful topping, or streusel, with my fingers and sprinkling it along the top of a cake batter. I find it almost therapeutic.
I have had many successes in making vegan coffee cakes, since they usually do not require an egg replacer and soy margarine works beautifully as a replacement for the butter that is most frequently used in the topping. The recipe I used yesterday morning comes from Lolo's blog and really makes the ultimate crumb cake. These aren't the teeny puny crumbs I had seen in the past; they are the real deal: sweet, big, and perfect.
Instead of copying the recipe here, I have decided to just link you over to the original post, since Lolo has some great images and details of the crumb-making process that I followed step-by-step. So head over there, bake it, and enjoy this beautiful and delicious crumb cake.