Yogurt Coffee Cake

• 1/2 cups Margarine
• 1 cup Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Drained Yogurt Or Greek Yogurt
• 2 cups Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• _____
• FOR THE TOPPING:
• 1/4 cups Brown Sugar
• 1 Tablespoon All-purpose Flour
• 1 teaspoon Cinnamon Powder
• 1/2 cups Almond Pieces
• 1 Tablespoon Margarine

1. Preheat oven to 350u0b0 F.
2. Cream margarine and sugar until smooth in an electric mixer or using your hand beater.
3. Add eggs one at a time, stirring well after each addition.
4. Add vanilla and stir in the yogurt.
5. In a separate bowl, combine dry ingredients and stir into the wet ingredients until they're well mixed.
6. In another bowl, combine all ingredients for the topping.
7. Scrape half of the coffee cake batter into a greased 8-inch square cake pan and level.
8. Sprinkle half of the topping over the cake and cover with the remaining batter. Finish with the remaining topping.
9. Bake for 35 to 40 minutes, until a tester inserted in the center of the cake comes out clean.
10. Serve warm or at room temperature.

margarine, brown sugar, eggs, vanilla, drained yogurt, whole wheat flour, baking powder, baking soda, ubc, allpurpose, cinnamon powder, almond pieces, margarine

Taken from tastykitchen.com/recipes/desserts/yogurt-coffee-cake/ (may not work)