Pella Chronicle

Food

November 30, 2012

C raisin-Walnut Coffee Cake with Greek Yogurt

Pella — 1/2 cup butter

1 1/2 cup granulated sugar, divided

2 eggs

1 teaspoon vanilla extract

1 cup plain 2-percent Greek yogurt

2 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped walnuts or pecans

1 tablespoon ground cinnamon

1 1/2 cups craisins or raisins

1. Preheat oven to 350F. Grease and flour a 9-inch-square baking pan.

2. Cream butter and a cup sugar until light and fluffy. Beat in eggs and vanilla. Blend in the Greek yogurt.

3. Sift flour, baking powder, soda and salt into another bowl; blend into the creamed mixture, mixing well.

4. Spread half the batter in pan.

5. Mix nuts with remaining 1/2 cup of sugar and cinnamon; sprinkle half the nut mixture over batter. Sprinkle craisins over nut layer. Spoon remaining batter evenly over the craisins; spread carefully. Sprinkle remaining nut mixture over the top.

6. Bake 40 to 50 minutes, until a wooden pick, inserted in middle, comes out clean. Cool in pan 10 to 15 minutes, then remove pan and put on rack. Serve warm.

Serves 16.

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