b'4. CUTTWO1INCH 5.6.SPREAD OPEN THECUT THE REMAINDERSECTIONSOFFOFTHE OF THE LOG DOWN THE CUT PORTIONAND PLACELOG. MIDDLE, 2 INCHES FROM THETWO1INCHEACHEND.AFTER SECTIONS IN THE MIDDLECUTTING,TURNTHE AS SHOWN.FILLING UP.7.SPRINKLE BUTTER STREUSEL ON TOP OF THE COFFEE CAKE AND PLACE ON AUNGREASED COOKIE SHEET COVERED WITH PARCHMENT PAPER. COVER WITH A DAMPTOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR.( DOUGH IS DOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES A DENT. )PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET ITCOOL ON THE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE WITHWARMBUTTERSCOTCHROLLICING.(RECIPEFOUNDONPAGE279)MAKES 3 TO 4 COFFEE CAKES.BUTTER STREUSELCOMBINE MARGARINE, SUGAR, HONEY, VANILLA, AND SALT TO A LARGE BOWL ANDMIX UNTIL WELL INCORPORATED.ADD FLOUR AND MIX TO A DAMP CRUMBLE.47'