| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Walnuts, pecans, or hazel Nuts, coarsely chopped |
| 1/4 Tasse | brown sugar packed |
| 1/2 Teelöffel | nutmeg ground |
| 1/2 Teelöffel | allspice gound |
| 2 Tasse | all-purpose flour |
| 1 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1 Tasse | butter softened |
| 1 1/4 Tasse | brown sugar packed |
| 2 | eggs |
| 1 Tasse | Nonfat plain yogurt |
| 1 Teelöffel | vanilla |
|
Combine topping ingredients and set aside. Heat oven to 350°. Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended.
Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering. Bake in a 350° oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm.
Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro; 50.2 g carbo; 210 mg sodium.
From the files of Roberta Thompson r-thompson@usa. Net
|
|
Anmerkungen zum Rezept:
|
