 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
YOGURT PECAN COFFEECAKE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982. Ingredients:
2-1/4 cups unsifted all purpose flour |
1/2 cup finely chopped pecans |
1/4 cup firmly packed light brown sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup butter softened |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup granulated sugar |
2 large eggs |
1 container vanilla low fat yogurt |
1/4 cup pitted prunes quartered |
glaze |
1/2 cup unsifted confectioners sugar |
2 teaspoons milk |
Directions:
1. Heat oven to 350 then grease and lightly flour 9” square baking pan.
2. In small bowl with fork stir together 1/2 cup flour, pecans, brown sugar, cinnamon and nutmeg.
3. Add 2 tablespoons butter and stir until crumbs form then set crumb mixture aside.
4. In medium bowl combine remaining flour, baking powder, baking soda and salt then set aside.
5. In large bowl with mixer on medium beat remaining butter and granulated sugar until fluffy.
6. Add eggs one at a time beating well after each addition then reduce mixer speed to low.
7. Add flour mixture and yogurt to butter mixture all at once and beat just until soft dough forms.
8. Spread half of dough into prepared pan then sprinkle with 1/2 cup crumb mixture and prunes.
9. Drop tablespoonfuls of remaining dough over top and sprinkle with remaining crumb mixture.
10. Bake 25 minutes then cool in pan on wire rack 10 minutes.
11. Meanwhile prepare glaze by stirring sugar and milk together until smooth.
12. Drizzle over cake then cut into squares and serve warm.
|
|