Greek Yogurt Nut Cake

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Lan

I like to make this cake when my Greek yogurt has almost expired. This recipe also can use sour cream for a richer version. I like to serve this cake with strawberries or any kind of fresh fruit, such as blueberries or raspberries.  I want to share this recipe because it is simple, plain, with nuts, or a layer of fruit can be added. This cake can be made in a Bundt pan or in fluted tube molds, which looks nice on any dessert table or just simply in a loaf pan. 

Ingredients:

Dry ingredients:

2 cups self-rising flour

1/4 tsp salt

1/4 tsp nutmeg

Other ingredients:

1/2 cup dried fruits such as raisins, cranberries, etc.

Wet ingredients:

1 cup nonfat Greek yogurt

2 eggs

1/2 cup vegetable oil or melted butter

1/4 cup milk

3/4 cup sugar

Nut crumbs

1/2 cup almonds and pecans, chopped

1/2 cup brown sugar

1 tsp cinnamon powder

Directions:

Preheat the oven to 350°.

Grease and flour a 10-inch plain fluted tube pan.

In a medium sized bowl, combine all the dried ingredients. Set aside.

In another mixing bowl, combine all wet ingredients and use a andheld beater to beat until light and fluffy (about 1 minute).

Add the dried ingredients into the wet ingredients. Beat well until fluffy and smooth (about 2 minutes).

With a rubber spatula, scrape half of the batter into the pan. Sprinkle half of the nut crumbs and all the dried fruit on top. Top the rest of the batter and sprinkle the half of the nut crumbs on top.

Bake on the center rack of the oven for 40 to 50 minutes or until a concerted toothpick in the center of the cake comes out clean.

Let cake cool in the pan for 20 minutes and then serve at room temperature.