| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cakes, Holidays, Newspaper, April96, Easter | 12 | Servings | |
INGREDIENTS
| 1 | c | Walnuts, pecans, or hazel- Nuts, coarsely chopped |
| 1/4 | c | Brown sugar, packed |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Ground allspice |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | c | Butter, softened |
| 1 1/4 | c | Brown sugar, packed |
| 2 | Eggs | |
| 1 | c | Nonfat plain yogurt |
| 1 | ts | Vanilla |
INSTRUCTIONS
TOPPING CAKE Combine topping ingredients and set aside. Heat oven to 350°. 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 350° 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; 21.8 mg chol; 4.1 g pro; 50.2 g carbo; 210 mg sodium. From the files of Roberta Thompson r-thompson@usa.net Source: The News-Enterprise, Elizabethtown KY; Food section. Recipe from: C&H Sugar Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98
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