2 1/4 c All-purpose flour; unsifted
1/2 c Pecans; finely chopped
1/4 c Light brown sugar; firmly
-packed
1 ts Ground cinnamon
1/3 ts Ground nutmeg
1/2 c Butter; softened
1 1/2 ts Baking powder
1/2 ts Taking soda; (1 lb. 5 oz.)
1/4 ts Salt
1/3 c Granulated sugar
2 lg Eggs
8 oz Vanilla low-fat yogurt
1/4 c Pitted prunes; quartered
-GLAZE-
1/2 c Confectioner’s sugar;
-unsifted
2 ts Milk
Heat oven to 350F. Grease and lightly flour a 9-inch square baking pan. In
small bowl, with fork, stir together 1/2 cup flour, the pecans, brown
sugar, cinnamon, and nutmeg; add 2 tablespoons butter and stir until crumbs
form. Set crumb mixture aside.
In medium-size bowl, combine remainint 1 1/4 cups flour, the baking powder,
baking soda, and salt; set aside. In large bowl, with electric mixer on
medium speed, beat remaining 6 tablespoons butter and the granulated sugar
until light and fluffy; add eggs, one at a time, beating well after each
addition. Reduce mixer speed to low. Add flour mixture and yogurt to butter
mixture all at once; beat just until soft dough forms–do not overmix.
Spread half of dough into prepared pan; sprinkle with 1/2 cup crumb mixture
and the prunes. Drop tablespoonfulls of remaining dough over top and
sprinkle evenly with remqining crumb mixture.
Bake 25 to 30 minutes or until cake tester inserted in center comes out
clean. Cool in pan on wire rack 10 minutes. Meanwhile, prepare Glaze: In
small bowl, stir together sugar and milk until smooth.
To serve, drizzle Glaze over cake; cut into 9 squares and serve warm.
NOTES :
Yields
9 Servings