Crunch Coffee Cake

2 1/2 Cups POST Banana Nut Crunch Cereal or POST

-- Cranberry Almond Crunch Cereal slightly crushed 1 Teaspoon ground cinnamon

2 Tablespoons butter or margarine melted

2 Cups flour

1 Teaspoon baking soda

1/2 Teaspoon CALUMET Baking Powder

1/2 Teaspoon salt

1/2 Cup -- (1 stick) butter or

-- margarine 1 Cup sugar

2 eggs

1 Container -- (8 oz.) BREYERS

-- Vanilla Lowfat -- Yogurt* 1/2 Teaspoon vanilla

*1 cup BREAKSTONE`S or KNUDSEN Sour Cream may be substituted for BREYERS Yogurt.

HEAT oven to 350�F.

MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set aside. Mix flour, baking soda, baking powder and salt in another small bowl.

BEAT 1/2 cup butter in large bowl with electric mixer on medium speed to soften. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in yogurt and vanilla. Beat in flour mixture on low speed just until smooth. Spread 1/2 of the batter in greased 12-cup fluted tube pan or 9-inch square pan. Top with 1/2 of the cereal mixture. Repeat layers; pressing topping in slightly.

BAKE 40 minutes or until cake tester inserted in center comes out clean. Serve warm. Makes 12 servings.

BUSTED BY MEG ANTCZAK 1/8/98