Yogurt Butter Cake

Mix together until light & fluffy:

• 1 c. butter, room temperature
• 2 c. sugar

Beat in eggs, one at a time. Beat well after each addition:

• 4 eggs

Combine together in a separate bowl:

• 3 c. flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt

Measure out and set aside:

• 1 c. plain yogurt

Turn the mixer on again. Beat only about 20 seconds. Add 1 c. of flour mixture. Blend in until completely blended. Add 1/2 c. yogurt and blend completely. Do it again with 1 c. of the flour mixture. And then the remaining yogurt. Lastly, blend in the remaining flour mixture. Pour into a greased and floured (or sprayed with cooking spray) tube pan. Bake at 350° for 1 hour and 15 minutes. Leave cake in the pan. Poke holes using a chopstick (or similar size) randomly in the cake. SLOWLY pour the butter sauce over the cake and then cool completely.

BUTTER SAUCE:

Melt together in a saucepan, cooking until the sugar is completely dissolved:

• 1/2 c. butter
• 1 c. sugar
• 1/4 c. water

After the sugar is dissolved, remove from heat and quickly whisk in:

• 1 1/2 t. almond extract
• 1 1/2 t. vanilla extract

Pour over the cake while both the sauce and cake are hot/warm.

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Notes:

If you cut the batch in half, you can make it in a single loaf pan.

I have stirred in fresh blueberries in the tube pan batch and it is wonderful. I would guess that any fresh berry would be yummy.