YOGURT COFFEE CAKE

YOGURT COFFEE CAKE

1 c. whole wheat flour
1 1/2 c. white flour
2 c. dark brown sugar
1/2 tsp. salt
2/3 c. vegetable shortening
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
8 oz. (1 c.) yogurt - plain or lemon flavored
2 eggs, well beaten

Preheat oven to 375 degrees. Grease and lightly flour 2 (8 inch) round pans or 1 (13 x 9 inch) pan.

Combine the flours, sugar and salt. Stir and toss together. Cut in the shortening until the mixture is fine, irregular crumbs. Scoop out and set aside 1/2 cup of the crumbs to be used as the topping later.

To the remaining crumbs, add the baking powder, baking soda, cinnamon and nutmeg and toss to mix well. Add the buttermilk and eggs and beat just until blended. The batter will NOT be smooth.

Spread the batter in the pan or pans and sprinkle the reserved crumbs over the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm from the pan.