• Preheat oven to 350*F. Grease an 8x8-inch square baking pan and insert a parchment sling for easy removal.

Make the Crumb Topping

• In a medium bowl, combine flour, brown sugar and cinnamon. Stir to combine , then add the melted butter and stir until there are no dry spots left and the mixture is crumbly. Set aside.
  ¾ Cup All-Purpose Flour, ⅓ Cup Light Brown Sugar, ½ teaspoon Cinnamon, 4 tablespoon Non-Dairy Butter, melted

Make the Cake Batter

• In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Stir to combine.
  2 Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 teaspoon Cinnamon
• In a large bowl, combine brown sugar, applesauce, non-dairy milk, melted butter and vanilla. Stir well with a spatula, then add the dry ingredients and stir to form the batter.
  ¾ Cup Brown Sugar, tightly packed, 3/2 Cup Unsweetened Applesauce, ½ Cup Non-Dairy Milk, 7 tablespoon Non-Dairy Butter, melted, 2 teaspoon Vanilla Extract

Layer the Coffee Cake

• Scoop half of the cake batter into the prepared baking pan. Use a spatula to spread it out evenly. Then, top with ⅓ cup of the cherry preserves and spread it out across the top of the cake. Repeat with the remaining cake batter and the remaining cherry jam.
  ⅔ Cup Cherry Jam or Preserves
• Top the cake evenly with the crumb mixture and gently press it into the top of the cake to ensure it sticks.
• Bake the coffee cake in a 350* oven for 48-51 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the crumb cake to cool slightly before slicing and serving.