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In medium bowl, combine 1 3/4 cup flour, baking powder, and 1
teaspoon of cinnamon; set aside. In large bowl, with electric mixer
on high speed, beat 5 tablespoons margarine and 3/4 cup sugar
until creamy. Blend in egg substitute and vanilla. On low speed,
gradually add flour mixture alternating with milk until well
combined. Spread batter into greased 9-inch spring form pan;
spoon cherry pie filling over batter.
Bake at 350 degrees for 40 minutes. Meanwhile, combine remaining
flour, sugar, and cinnamon. Cut in remaining margarine until
mixture resembles coarse crumbs; stir in water. Sprinkle over top of
coffee cake in oven. Bake 15 to 20 minutes more or until toothpick
inserted in center comes out clean. Cool in pan or wire rack for 25
minutes. Remove outside ring of pan; serve warm or at room
temperature.
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