Sour Cream Coffee Cake

Place walnuts in a pan; bake at 350° for 8 to 10 minutes or until lightly toasted.

Cool.

Beat margarine at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.

Then add egg substitute, beating well.

Combine flour and next 3 ingredients; add to margarine mixture alternately with sour cream alternative, beginning and ending with flour mixture.

Mix after each addition.

Stir in vanilla and walnuts. Combine 1/4 cup sugar and cinnamon; fold half of mixture into cake batter.

Spoon batter into a 9-inch square pan coated with cooking spray and sprinkle with remaining sugar mixture.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan on a wire rack 10 minutes.

Remove from pan; invert and cool on wire rack.