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Pecan Yogurt Cake

Southern.Crockpot's picture
Ingredients
  Flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 3
  Plain yogurt 8 Ounce (1 Cup, Breyers)
  Pecans 1 Cup (16 tbs), chopped (Few Reserved Whole For Garnish.)
Directions

GETTING READY
1. Grease a 9-inch by 13-inch baking tin and line the base with parchment.
2. Preheat the oven to 375 degree F.
3. Into a large basin, sift the flour with baking powder, soda and salt. Set aside.

MAKING
4. Into a large basin, add the butter or margarine.
5. Use an electric hand mixer or a wooden spoon to cream the fat until soft.
6. Add the sugar and beat until light and fluffy.
7. Add the eggs to the creamed mixture, one at a time and beat constantly until well blended to form a smooth and velvety batter.
8. Fold in the flour in batches, add yogurt alternatively and mixing lightly without over beating.
9. Fold in the chopped pecans.
10. Turn the batter into the prepared tin.
11. Decorate with whole pecans.
12. Bake the cake in the preheated oven for 30 minutes or until golden brown and spongy to tough.
13. Remove and let stand in tin for 10 minutes then invert onto a wire rack to cool.

SERVING
14. Slice and serve the cake with coffee or tea.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pecan
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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