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Yogurt Glazed Pecan Cake

Servings: 16


For Glaze:
1 cup sugar
1/2 cup water
1/4 cup honey
1 teaspoon lemon juice
1/2 cup plain yogurt

For Cake:
3/4 cup (1 1/2 sticks) butter, softened, plus butter for pan
3/4 cup sugar
3 eggs
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup plain yogurt
1 cup chopped pecans

Cooking Directions:

For glaze: In a small pan, combine sugar, water, honey and lemon juice. Boil gently 7 minutes. Remove from heat. Blend 2 tablespoons hot glaze into yogurt. Gradually stir yogurt mixture into hot glaze. Boil 2 minutes. Set aside to cool while making cake.

For cake: In a large bowl, cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Sift together flour, baking powder, cinnamon and salt. Add to creamed mixture alternately with yogurt until well-blended. Stir in chopped pecans. Pour into buttered 8-inch square pan. Bake at 350°F for 30 minutes. While cake is hot, pour cooled glaze over top. Cool 1 hour before serving.

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