1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
8 oz. pineapple yogurt
1/2 c. cooking oil
2 eggs

Mix the flour, sugar, baking powder, salt, yogurt, oil and eggs together. Beat for 3 minutes. Pour into a greased and floured 8 x 8 inch pan.

TOPPING:

1/3 c. sugar
1 tsp. cinnamon
1/2 c. slivered almonds

Mix together topping ingredients and sprinkle on cake. Bake at 375 degrees for 30-35 minutes. A really moist and rich tasting coffee cake!