|
Yogurt Pound Cake With Apricot Yogurt Frosting
Author/Submitted by:
C & H Sugar's "Complete Dessert Cookbook."
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 3
cups
Packed brown sugar 1
cup
Butter,
softened
6
Eggs 3
cups
Flour 1/4
teaspoon
Baking soda 1/2
teaspoon
Salt 1
cup
Yogurt 2
teaspoons
Vanilla 1/3
cup
Poppy seeds
---Apricot Yogurt Frosting---
4
cups
Powdered sugar 1/4
cup
Apricot preserves 1/4
cup
Yogurt 1 3/8
cups
Butter,
softened
1
pinch
Salt
Directions:
1.
Preheat oven to 325 degrees. Grease and flour a 10" tube pan. Cream sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour, soda, and salt. Add alternately with yogurt to creamed mixture, beginning and ending with dry ingredients. Stir in vanilla and poppy seeds. Pour into pan. Bake 90 min, until cake tester inserted in center comes out clean. Cool 10 minutes in pan, then turn out onto rack to finish cooling.
2.
Frosting: Combine powdered sugar, preserves, yogurt, butter and salt. Beat until smooth and creamy. (Frosts 2 8- or 9-inch layers.)
|
