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Serveware, Cuisine, Food, Bread, Finger food, Dishware, Tableware, Dish, Baked goods, Plate,

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Mitch Mandel
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  • 2 1/2 c. unbleached all-purpose flour
  • 1 1/2 c. whole wheat pastry flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 c. fat-free vanilla yogurt
  • 1 tsp. vanilla extract
  • 1/2 c. granulated sugar + 1 1/3 cups
  • 1/2 c. chopped nuts
  • 3/4 c. reduced-calorie, trans-free margarine
  • 4 large eggs at room temperature


    1. Step 1Preheat the oven to 350°F. Generously coat a 10″ Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess.
    2. Step 2In a medium bowl, stir together the all-purpose and pastry flours, baking powder, baking soda, and salt. In another medium bowl, mix the yogurt and vanilla. In a small bowl, toss together 1/2 cup sugar and the nuts.
    3. Step 3In a large bowl with an electric mixer at medium speed, beat the margarine and remaining 1 1/3 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each.
    4. Step 4With the mixer on low speed, beat in one-third of the dry ingredients, then one-third of the yogurt mixture. Repeat additions twice, mixing just until the batter is blended and smooth.
    5. Step 5Evenly spoon half of the batter into the prepared pan. Sprinkle with the nut mixture. Top with the remaining batter, spreading it as evenly as possible.
    6. Step 6Bake for 55 to 60 minutes, or until the cake shrinks from the sides and a wooden pick inserted in the center comes out clean. (If the cake is browning too fast, cover loosely with a sheet of foil.)
    7. Step 7Let the cake cool in the pan on a wire rack for 30 minutes. Loosen the edges and turn out onto the rack to cool completely. Dust with confectioner’s sugar, if desired.

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