Just so you know, I sent a re-post for this recipe. I apologize for the confusion.

Marilyn
----- Original Message ----- From: "Ranveig / voice of joy" <[email protected]>
To: <[email protected]>
Sent: Tuesday, January 31, 2012 11:40 PM
Subject: Re: [CnD] MAKE-AHEAD BREAKFAST COFFEE CAKE


I'd like to make this cake, cause this recipe sounds really nice. :)
but where is the sugar going to be added? it says to be added twice..
once to the butter, and once to the flour (before the sugar mix?

greetings from - Ranveig - :)

2012/1/30, marilyn deweese <[email protected]>:
MAKE-AHEAD BREAKFAST COFFEE CAKE



Coffee Cake:



2 c. all purpose flour

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1 c. sugar

1/2 c. brown sugar

2/3 c. butter

2 eggs

1 c. plain yogurt (or buttermilk)

1 tsp. vanilla



Topping:



1/2 c. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 c. chopped walnuts



Cake:



In a large bowl, cream together butter and sugar. Add eggs, one at a time,
beating well after each addition.



In a medium bowl, combine flour, salt, cinnamon, baking powder, baking soda,
and 1 cup granulated sugar. Mix well. Stir in brown sugar and mix well.



Melt butter, allow to cool and stir in yogurt. Add the butter and yogurt
mixture alternately with the flour mixture to the large bowl (with the
butter,

sugar and eggs). Stir in vanilla; turn batter out into a greased 9x13-inch
pan.



Topping:



Combine ingredients for topping and sprinkle over the top of batter.



Refrigerate for up to 12 hours before baking. Batter may thicken slightly;
stir in a small amount of milk if needed to thin batter.



Bake in a preheated 350°F oven until a wooden pick inserted in center of
cake comes out clean (about 35 minutes).



Servings: 15.  Enjoy.
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