GREEK YOGHURT CAKE with nutty CINNAMON SPRINKLE
MAKES: 1 MEDIUM CAKE / COOKING & PREPARATION: 60 MINUTES
YOGHURT CAKE
170g butter
1c sugar
3 eggs
5ml (1t) vanilla essence
10ml (2t) baking powder
750ml (3c) cake wheat flour, sifted
5ml (1t) bicarbonate of soda
1¼c Greek yoghurt
CINNAMON SPRINKLE
20ml (4t) ground cinnamon
¼c sugar
1c chopped pecans and almonds
Preheat the oven to 180°C and grease a tube (bundt) baking tin with butter and dust lightly with flour.
1 Yoghurt cake In a bowl, cream the butter and sugar together, then add the eggs one at a time, beating well after each addition. Add the vanilla es-sence and mix.
2 Mix together the dry ingredients, then carefully fold that mixture, alternating with the yoghurt, into the egg mixture. Pour half the batter into the prepared tin.
3 Cinnamon sprinkle Combine all the ingredients then sprinkle half of it over the batter in the tin. Follow this with the remaining batter and then scatter over the remaining sprinkle mixture, patting it into the batter.
4 Bake for 1 hour and leave to cool before turning out of the tin.