tasty and simple breakfast casserole!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- 1 cup packed brown sugar
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ¼ cup all-purpose flour
- ¼ cup softened butter
- 1 teaspoon ground cinnamon
- Cake:
- cooking spray
- 1 ½ cups white sugar
- 1 cup yogurt
- ¾ cup softened butter
- 2 eggs
- ⅓ cup milk
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine sugar, yogurt, butter, eggs, milk, baking powder, and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack, then place brown sugar-cinnamon side up on a plate to serve.
Nutrition Facts
| Calories | 518 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 499 mg |
| Sugars | 45 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This makes a tender, delicious cake with a beautiful color. I did add lemon zest and some rhubarb strawberry puree in the middle instead of the cinnamon sugar and I added a glaze.
Very delicious! I used plane Greek yogurt, ancient grains granola instead of pecans – and 1/2 cup of Splenda instead of 1/2 of sugar A family favourite!
This was an absolute winner in my book! The only problem I had was that the two layers of cake separated from one another (maybe I added the streusel a little TOO generously?) but let’s just call that built-in portion control!
I was actually just looking for recipes to use up some plain yogurt and came across this. Very moist and yummy. I did add some extra yogurt (maybe 1/4c.) because the batter was so thick. I only had 3/4c. pecans but that was fine and baked for only 43 minutes.