Yogurt pecan coffeecake

9 Servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour; unsifted
½ cup Pecans; finely chopped
¼ cup Light brown sugar; firmly packed
1 teaspoon Ground cinnamon
⅓ teaspoon Ground nutmeg
½ cup Butter; softened
1½ teaspoon Baking powder
½ teaspoon Taking soda; (1 lb. 5 oz.)
¼ teaspoon Salt
⅓ cup Granulated sugar
2 larges Eggs
8 ounces Vanilla low-fat yogurt
¼ cup Pitted prunes; quartered
½ cup Confectioner's sugar; unsifted
2 teaspoons Milk

Directions

GLAZE

Heat oven to 350°F. Grease and lightly flour a 9-inch square baking pan. In small bowl, with fork, stir together ½ cup flour, the pecans, brown sugar, cinnamon, and nutmeg; add 2 tablespoons butter and stir until crumbs form. Set crumb mixture aside.

In medium-size bowl, combine remainint 1¼ cups flour, the baking powder, baking soda, and salt; set aside. In large bowl, with electric mixer on medium speed, beat remaining 6 tablespoons butter and the granulated sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce mixer speed to low. Add flour mixture and yogurt to butter mixture all at once; beat just until soft dough forms--do not overmix.

Spread half of dough into prepared pan; sprinkle with ½ cup crumb mixture and the prunes. Drop tablespoonfulls of remaining dough over top and sprinkle evenly with remqining crumb mixture.

Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Meanwhile, prepare Glaze: In small bowl, stir together sugar and milk until smooth.

To serve, drizzle Glaze over cake; cut into 9 squares and serve warm.

NOTES : By substituting yogurt for sour cream, we've subtracted a bit of the fat and calories from a classic breakfast or afternoon tea treat.

Recipe by: Country Living ( April 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 21, 1998

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