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Pecan Easter Cake
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup butter, softened
1 ¼ cups brown sugar, packed
2 eggs
1 cup non-fat plain yogurt
1 teaspoon vanilla
Topping:
1 cup pecans, coarsely chopped
¼ cup brown sugar, packed
½ teaspoon ground nutmeg
½ teaspoon ground allspice
Details
Serves: 12
Method
Heat oven to 350 degrees F. Grease an 8-cup tube pan.
Combine the pecans, brown sugar, nutmeg, allspice and set aside.
Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended.
Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering.
Bake in a 350ºF oven for 50 to 60 minutes or until toothpick inserted in centre comes out clean.
Cool 15 minutes in pan; remove from pan to a rack; serve warm.
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