BLUEBERRY YOGURT CAKE
I was late home from work tonight.Shops had all closed.There was nowhere to buy breakfast for my children to bring to school in the morning.I took out my recipe book and chose this since I had yogurt in my fridge.The recipe calls for plain yogurt but I have blueberry one,and I don't have pecans either,so I used raisins instead.It turns out great anyway.The cake was very sweet,so I'll make sure to reduce the sugar next time if I were to make it again.
Topping:
1 cup pecans,coarsely chopped(I just used raisins)
1/2 cup granulated sugar
1/4 cup(1/2 stick butter,melted
2 teaspoon groung cinnamon
1 teaspoon vanilla extract
Cake
2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup(1 stick)
butter,softened
1 cup granulated sugar
2 teaspoon vanilla extract
2 large eggs,at room temperature
1 cup plain yogurt
Prepare the oven to 350°C.Butter and flour a 9" square baking pan.
Topping
Stir together the sugar,flour,pecans butter,cinnamon and vanilla in a medium bowl.
Cake
Sift the flour,baking powder and salt into a medium bowl.Beat the butter,sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy.Add the eggs one at a time until just blended after each addition.With mixer at low speed beat in the dry ingredients,alternating with the yogurt.Spoon half the batter into the prepared pan.Sprinkle with half the topping.Spoon the remaining batter over and sprinkle with the remaining topping.Bake for 55 to-65 minutes,or until springy to the touch and a toothpicks inserted in the center comes out clean.Cool the cake completely in the pan on a rack Serve warm or at room temperature.Enjoy!
