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 2 cups all-purpose flour- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Plain, Vanilla or
Raspberry Mountain High Yoghurt
Topping (mix the following three ingredients in a small bowl)
- ¼ cup brown sugar
- 1/8 cup sugar
- ½ cup chopped walnuts or pecans
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In a medium bowl, mix together flour, baking soda, and salt. Set aside.
In a large glass or ceramic mixing bowl, cream together butter and sugar. Adds eggs and vanilla and mix until smooth. Add dry ingredients and mix well. Gently stir in yoghurt.
Pour batter into a greased 13x9-inch cake pan then sprinkle with sugar and nut topping, and bake at 350ºF for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean.
Makes 16 servings.
*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.
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| Calories - 220 |
| Total Fat - 12g |
| Cholesterol - 60mg |
| Potassium - 44mg |
| Sodium - 24mg |
| Total Carbohydrates - 3g |
| Protein - 0g |
| Fiber - 4g |
| Calcium - 18% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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