Good Morning Coffee Cake
|Brown sugar||3⁄4 Cup (12 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Orange peel||1⁄2 Teaspoon, grated|
|Egg||1 , slightly beaten|
|Rhubarb sauce||1⁄2 Cup (8 tbs), drained (Unsweetened)|
|Flour||1 Cup (16 tbs), sifted|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Unflavored yogurt||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Shredded coconut||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Cream sugar and margarine together.
Add orange peel, egg, vanilla, and rhubarb sauce, blending well.
Sift dry ingredients together.
Add 1/2 to creamed mixture and blend.
Add yogurt and mix well.
Add other 1/2 of flour mixture and beat well.
Pour into an 8-inch square pan with sides greased and bottom greased and floured.
Mix rest of ingredients together and sprinkle over cake.
Bake 40 minutes.