Cinnamon Yogurt Coffee Cake
2 sticks butter (1/2 pound)
1 cup sugar
1 heaping cup plain yogurt
2 teaspoons vanilla
1/2 tsp almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 tsp salt
1/2 cup walnuts - or hazelnuts, or almonds
1/2 cup brown sugar
1 heaping teaspoon cinnamon
Preheat oven to 350.
Grease & flour a bundt pan (or even an angel food pan)
Mix together walnuts, brown sugar and cinnamon. Set aside.
Stir in the vanilla & almond extracts into the yogurt and set aside.
Combine the flour, soda, powder & salt.
Cream butter and sugar.
Add eggs just until throughly mixed.
Alternate adding yogurt and vanilla with flour, baking powder and soda and mix well.
Grease and flour angel food or bundt cake pan. Spread 1/2 of batter in pan and sprinkle with 1/2 of nut mixture. Cover with remaining batter and sprinkle with remaining nut mixture.
Bake for 45 minutes. Let cool for 10 - 15 min, then turn out onto cooling rack to cool further.
Sprinkle with powdered sugar (if desired) and serve.
This cake keeps well at room temperature if covered. The addition of the yogurt makes for a very moist, long lasting cake.