Hi Susan, we're so glad to hear this recipe came out perfect when you made it with yogurt! To use dried buttermilk powder, add 1/4 cup (30g) dried buttermilk powder to the flour mixture (dry ingredients) in step 4. Then stream in 1 cup (227g) of room temperature water in place of the buttermilk in step 6. The cake batter will be thinner than when regular buttermilk is used, but the coffee cake will still be tender and taste fantastic. Note that the cake may be slightly domed in the center when using this substitution. 

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