Black Cherry Coffee Cake

This coffee cake is so moist and tender, sweet and jammy (is that a word?), I can't help but try to legitimize eating it as a meal. If you can't find black cherry preserves, or that isn't your thing, use whatever jam you like best. Blueberry or apricot would taste great.

Black cherry jam dolloped around big chunks of cinnamon infused coffee cake with walnut struesel topping.

Black Cherry Coffee Cake
1 cup oat milk
1/3 cup safflower oil
1/3 cup vanilla soy yogurt
1 tbl apple cider vinegar
1 cup ap flour
3/4 cup organic cane sugar
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2-3/4 cup black cherry preserves

crumble
1 cup ap flour
1/2 cup packed organic light brown sugar
1 tbl cinnamon
1/4 tsp salt
1 cup chopped, toasted walnuts
1/2 cup melted earth balance vegan butter

Preheat the oven to 350. Grease a 9" baking dish.
In one bowl, combine the milk, oil, yogurt and oil. Whisk to combine.
In another bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt.
Pour the dry into the wet in 3 additions and whisk until smooth. Pour into the baking dish and dollop the jam all over.

To make the crumble-
Combine all of the ingredients in a bowl and mix until thoroughly combined and moist. Crumble in large chunks over the cake batter.
Bake the coffee cake for 45 minutes or until a toothpick inserted in the center comes out clean.