Heart House
Bed and Breakfast Inn

Wimberley, Texas

Specialty Recipe

Yummy Yogurt Breakfast Cake

Ingredients

2 cups flour

2 cups sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) butter

1 ripe banana

2 cups non-fat yogurt

2 large eggs

1 teaspoon vanilla

1 teaspoon almond flavoring

Filling/Topping:

1/2 cup sugar

1 Tablespoon cinnamon

1 cup chopped nuts

Preheat oven 350 degrees F. Spray 10-inch tube pan with Pam non-stick cooking spray.

Combine filling/topping ingredients; reserve.

Sift together flour, sugar, baking powder, and salt in a large bowl. Add the butter, banana, yogurt, eggs, vanilla and almond and beat for 2 minutes. Spoon half the batter into the prepared pan. Sprinkle half the filling/topping mixture over it. Spoon remaining batter into pan and top with remaining filling/topping. Bake about 50 minutes or until a cake tester comes out clean. Cool 30 minutes and remove cake from pan. Serve warm or cool completely before serving.

Hint: A tube pan with a removable bottom makes for perfection every time. Two sticks of butter can be substituted for one stick butter and one banana. Smaller pans can be used, depending on number of guests to be served.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)