Yogurt Pecan Coffee Cake
Equipment
- 1 bundt pan
Ingredients
Cake Batter
- 1/2 cup butter softened
- 1 1/2 cups granulated white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups plain nonfat yogurt
Cinnamon-Pecan Filling
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup coarsely chopped pecans or walnuts
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
Instructions
Coffee Cake
- In a medium bowl, sift together flour, baking soda, baking powder, and salt.In a larger bowl, cream butter (or margarine) and sugar with an electric beater.
- Add eggs, one at a time, beating well after each (this is really important for this recipe.) Blend in vanilla.
- Add flour mixture alternately with yogurt, beginning and ending with dries.Mix well.
Cinnamon-Pecan Filling
- Mix well in a separate bowl.Sprinkle between layers of coffee cake batter in the Bundt pan.
To Assemble Coffee Cake
- Grease either a 10-inch tube pan or 10-inch Bundt with PAM.Sprinkle ¼ of the filling on the bottom of the pan.Spread 1/3 of the cake batter over filling, taking care not to mix with topping. Repeat process two times, ending with final ¼ filling.
- Bake in a 350-degree oven for 45 minutes, or until a cake tester inserted in the center of the coffee cake comes out clean.Cool in pan and when cool, turn out upside down onto a plate.Store in an airtight container until ready to use.
