Breakfast Coffee Cake

• 1 1/2 cups granulated sugar, divided
• 1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
• 2 teaspoons instant espresso granules
• 1 teaspoon ground cinnamon
• 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vanilla fat-free yogurt (about 8 ounces)
• 1/2 cup butter, softened
• 1/2 cup egg substitute
• Cooking spray
• 1 1/2 cups powdered sugar, sifted
• 2 tablespoons cooled brewed coffee

1. Preheat oven to 350u0b0.
2. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan.
4. Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.

sugar, cereal nuggets, espresso granules, ground cinnamon, flour, baking soda, baking powder, salt, vanilla fatfree yogurt, butter, egg substitute, cooking spray, powdered sugar, coffee

Taken from www.myrecipes.com/recipe/breakfast-coffee-cake (may not work)