Print Easter Cake Recipe
Easter Cake
1 Cup Walnut pecans or hazel- Nuts, coarsely chopped
1/4 Cup Brown Sugar packed
1/2 Teaspoon Ground Nutmeg (optional)
1/2 Teaspoon Allspice (I used cinnamon)
2 Cups All-Purpose Flour sifted
1 Teaspoon Baking Powder plus 1 teaspoon
1/2 Teaspoon Baking Soda heaping
1 Cup Butter softened
1 1/4 Cups Brown Sugar packed
2 Unit Eggs large
1 Cup Plain Yogurt (8 oz.)
1 Teaspoon Vanilla or Almond extract to
1. Combine topping ingredients and set aside.

2. Heat oven to 350 F. Grease an 8-cup tube pan.

3. Stir together flour, baking powder, baking soda; set aside.

4. With electric mixer, beat butter and brown sugar until fluffy.

5. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended.

6. Sprinkle one-fourth of the topping into the prepared pan.

7. Spoon on one-third of the batter. Continue layering.

8. Bake in a 350 F oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.

9. Cool 15 minutes in pan; remove from pan to a rack; serve warm.