Recipe - Easter Cake

TOPPING
1 cup Walnuts, pecans, or hazel
Nuts, coarsely chopped
One fourth cup Brown sugar, packed
One half teaspoon Ground nutmeg
One half teaspoon Ground allspice

CAKE
2 cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Baking soda
1 cup Butter, softened
1 One fourth cup Brown sugar, packed
2 Eggs
1 cup Nonfat plain yogurt
1 teaspoon Vanilla

Combine topping ingredients and set aside. Heat oven to 350ø. Grease an
8cup 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 onefourth of the topping into the prepared
pan. Spoon on onethird 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; 21.8 mg chol; 4.1 g pro;
50.2 g carbo; 210 mg sodium.

From the files of Roberta Thompson rthompson@usa.net Source: The
NewsEnterprise, Elizabethtown KY; Food section. Recipe from: C&H Sugar
Posted to MMRecipes Digest by "Chat Cat" maintech@ne.infi.net on Mar
26, 98