¾ cup butter, at room temperature
1 cup sugar
3 eggs
1 cup plain yogurt
1 teaspoon vanilla
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon nutmeg
1 cup peeled and chopped fresh apricots
1 cup chopped pecans
Instructions
Preheat the oven to 350°F.
Cream the butter and sugar
until light and fluffy.
Add the eggs one at a time,
beating well after each addition. Mix in the yogurt and vanilla.
Sift in the flour, baking powder,
and nutmeg and mix again.
Stir in the apricots and pecans. Spread batter in a well-greased 13x9-inch baking pan and bake
for 30 to 40 minutes,
or until a toothpick inserted in the center comes out clean.
Serve warm, or cool on wire rack and serve at room temperature.
Yield: 10 to 12 servings
Nutritional Information
Per Serving
Calories 280
Calories from Fat_170 (61%)
Total Fat_19 g
Saturated Fat_8 g
Cholesterol_80 mg
Sodium_230 mg
Total Carbohydrate_24 g
Dietary Fiber_1 g
Sugars_20 g
Proteins_4 g
Calcium_10%RDA
