It turned out yummy and I'll definitely do more experiments with coffee cakes!
Raspberry-Lemon Coffee Cake
PreparationPreheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
Place 1/2 cup sugar, almond paste, and 2 tablespoons coconut oil in a large bowl; beat with a mixer at medium speed until well blended. Add egg replacement and lemon juice, beating well. Add flour mixture and soy milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in raspberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.