“This cake is moist and delicious with a filling of craisins or raisins, broken walnuts, sugar and, of course, cinnamon. The cake was always made with sour cream, but this year I have fallen in love with Greek yogurt, so I subbed the yogurt for the sour cream.”
½ cup butter
1 ½ cup granulated sugar, divided
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.
—Submitted by Daniela Cirillo
Nutritional facts per serving: 295 calories, 13g fat, 45mg cholesterol, 4g protein, 43g carbohydrates, 2g fiber, 197mg sodium