b'4. CUTTHE 5.TURN FILLING 6.PULL ONE HALF 7.PULL EACH ENDENTIRE LOG IN SIDE UP. OF THE LOG DOWNAROUND THE OTHERHALF. ANDTHEOTHER E N D O F T H EHALF UP. OPPOSITEPIECE.8.SPRINKLE BUTTER STREUSEL ON TOP OF THE COFFEE CAKE AND PLACE ON ACOOKIE SHEET COVERED WITH PARCHMENT PAPER. COVER WITH A DAMP TOWEL ANDLET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH ISDOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES A DENT. ) PLACE INTOTHE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ONTHE PAN. ONCE IT HAS COOLED THEN COVER THE ENTIRE COFFEE CAKE WITH WARMBUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES.BUTTER STREUSELCOMBINE MARGARINE, SUGAR, HONEY, VANILLA, AND SALT ON A LARGE BOWL ANDMIX WELL.ADD FLOUR AND MIX TO A DAMP CRUMBLE.69'