Buttermilk Coffeecake

1/4 c Corn-oil margarine

1/2 c Liquid egg substitute

3/4 c Buttermilk

1 tb Vanilla extract

2 c Unbleached all-purpose flour

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

--TOPPING

-- 1/3 c Sugar

1 ts Ground cinnamon

1/4 ts Pecans; chopped and toasted

Preheat oven to 350~F. Spray a 10-inch tube pan with nonstick vegetable coating; set aside. In large mixing bowl, cream sugar and margarine together. Beat in egg substitute, buttermilk and vanilla. In separate medium mixing bowl, combine flour, baking powder, baking soda and salt. Add to wet ingredients, and mix well. In small bowl, combine topping ingredients. Pour half the batter into the prepared pan and sprinkle with half the toppings; repeat layer. Bake in preheated oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before serving.
-