Crunch Coffee Cake

• 2 1/2 cups cereal post banana nut crunch cereal or post, cranberry, almond crunch cereal slightly crushed
• 1 teaspoon cinnamon ground
• 2 tablespoons butter or margarine, melted
• 2 cups flour, all-purpose
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine
• 1 cup sugar
• 2 large eggs
• 8 ounces yogurt, low-fat vanilla
• 1/2 teaspoon vanilla extract

1. HEAT oven to 350?F.
2. MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set aside.
3. Mix flour, baking soda, baking powder and salt in another small bowl.
4. BEAT 1/2 cup butter in large bowl with electric mixer on medium speed to soften.
5. Gradually add sugar, beating until light and fluffy.
6. Add eggs, 1 at a time, beating well after each addition.
7. Stir in yogurt and vanilla.
8. Beat in flour mixture on low speed just until smooth.
9. Spread 1/2 of the batter in greased 12-cup fluted tube pan or 9-inch square pan.
10. Top with 1/2 of the cereal mixture.
11. Repeat layers; pressing topping in slightly.
12. BAKE 40 minutes or until cake tester inserted in center comes out clean.
13. Serve warm.
14. Makes 12 servings.

cereal post banana, cinnamon ground, butter, flour, baking soda, baking powder, salt, butter, sugar, eggs, yogurt, vanilla

Taken from recipeland.com/recipe/v/crunch-coffee-cake-33427 (may not work)