Message from Maggie:  My in-laws stopped by last night on their way back to Florida after a few weeks in Vermont.  When I have guests, I like to have a sweet bread around for breakfast, snacks, or dessert.  I tried this recipe for their visit + it was a hit!

Ingredients:

Cake

• 1/2 cup (3 ounces) vegetable shortening or butter (4 ounces)
• 1 cup (7 ounces) sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (8 1/2 ounces) all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) plain yogurt

Topping

• 1/2 cup (3 1/2 ounces) sugar
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract

Instructions:

1. Cream shortening, sugar and eggs.
2. Mix together flour, baking powder, baking soda and salt.
3. Add to creamed mixture alternately with yogurt.
4. Grease and flour a round 9″ cake pan.
5. Spread half the topping in the pan, then half the batter; sprinkle with the rest of the topping, and finish with the remainder of the batter.
6. Bake the cake in a preheated 350°F oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool it for 10 to 15 minutes, then remove the cake from the pan.

Makes 12 generous servings.

Allergens:

• This recipe contains dairy.
• This recipe contains eggs.
• This recipe contains gluten, but can be made gluten free with gluten free flour.
• This recipe does not contain nuts.

Nutrition Information:

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