Crunch Coffee Cake

• 2-1/2 cups banana nut whole grain cereal flakes, slightly crushed
• 2 Tbsp. butter, melted
• 1 tsp. ground cinnamon
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup vanilla low-fat yogurt
• 1/2 tsp. vanilla

1. Preheat oven to 350F.
2. Mix cereal, 2 Tbsp.
3. melted butter and the cinnamon until well blended; set aside.
4. Combine flour, baking soda, baking powder and salt in separate bowl; set aside.
5. Beat 1/2 cup butter in large bowl with electric mixer on medium speed until creamy.
6. Gradually add sugar, beating until light and fluffy.
7. Add eggs, one at a time, beating until well blended after each addition.
8. Blend in yogurt and vanilla.
9. Add flour mixture; beat on low speed just until blended.
10. Spread half of the batter in greased 12-cup fluted tube pan or 13x9-inch baking pan; sprinkle with half of the cereal mixture.
11. Repeat layers; press cereal mixture lightly into batter.
12. Bake 40 min.
13. or until toothpick inserted near center comes out clean.
14. Cool slightly.

banana nut, butter, ground cinnamon, flour, baking soda, baking powder, salt, butter, sugar, eggs, vanilla lowfat yogurt, vanilla

Taken from www.kraftrecipes.com/recipes/crunch-coffee-cake-54946.aspx (may not work)