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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | tablespoons | butter | 8 | tablespoons | Margarine, regular, stick | 1 | cup, packed | brown sugar, packed | 1/2 | cup | white sugar | 1/4 | cup | splenda no-calorie sweetener | 1 | teaspoon | vanilla extract | 3 | large | eggs | 1 | cup, chopped | pecans | 2 | cups | all-purpose flour | 12 | tablespoons | Greek Yogurt, plain, low fat | 4 | tablespoons | Applesauce, canned, unsweetened, with added ascorbic acid | 1 | teaspoon | baking soda | 1 | teaspoon | baking powder | 2 | teaspoons | cinnamon, ground |
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Steps
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Sequence
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Step
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| | 1 | Cream 1/2 cup margarine,sugar, Splenda, and 1 tsp vanilla | | 2 | Add eggs, one at a time. | | 3 | Sift flour, baking pd, and baking soda. | | 4 | Fold in yogurt and applesauce, alternately with dry ingredients into the creamed mixture. | | 5 | Cream together butter, brn sugar, cinnamon. Stir in nuts. | | 6 | Stir 3/4 mixture of cinn/sugar into first batter. | | 7 | Pour batter into greased and floured cake pan. | | 8 | Top with remaining cinn/sugar/nut mixture. |
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