Easter cake

12 Servings

Ingredients

Quantity Ingredient
1 cup Walnuts, pecans, or hazel- Nuts, coarsely chopped
¼ cup Brown sugar, packed
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice
2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 cup Butter, softened
1¼ cup Brown sugar, packed
2 Eggs
1 cup Nonfat plain yogurt
1 teaspoon Vanilla

Directions

TOPPING

CAKE

Combine topping ingredients and set aside. Heat oven to 350ø. Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended. Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter.

Continue layering. Bake in a 350ø oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm. Makes 12 servings Nutrition facts per serving: 357 cal; 16 g fat; 21⅘ mg chol; 4⅒ g pro; 50⅕ g carbo; 210 mg sodium.

From the files of Roberta Thompson r-thompson@... Source: The News-Enterprise, Elizabethtown KY; Food section. Recipe from: C&H Sugar

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