The F.U.N. Place Recipe Box Archives

Yogurt - Pecan Coffee Cake

Topping:

3/4 cup firmly packed brown sugar
1 Tablespoon flour
1 teaspoon cinnamon
2 Tablespoons butter
1 cup chopped pecans

Cake batter:

1/2 cup (1/4 pound) butter
1 cup granulated sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1/2 cup golden raisins

Prepare topping first: Mix together brown sugar, flour, and cinnamon. Cut in butter until mixture has the consistency of corn meal. Finally, mix in chopped pecans. Set aside.

Cake batter: In an electric mixer or food processor, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Mix flour thoroughly with baking powder, soda, and salt; add to creamed mixture alternately with yogurt, making 3 equal additions of each and blending. Sprinkle raisins over the top and stir in.

Spread mixture in a greased baking pan (9 x 13 x 2 inches). Sprinkle with pecan topping. Bake at 350 degrees for about 30 minutes. Cut in squares and serve hot or cold.

Serves: 12 to 18.

Variations: Walnuts or Hazelnuts can be substituted for pecans. Sour cream can be substituted for yogurt.

Posted by Homebound on April 16, 1999

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