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