Tangy Lemon Streusel Cake

By suntop

Ingredients

• 1 pkg. Betty Cracker Super Moist lemon cake mix
• 1 container (8 oz.) plain yogurt
• 1/3 c. vegetable oil
• 1/4 c. water
• 3 eggs or 3/4 c. frozen (thawed) cholesterol-free egg product
• 1 c. finely chopped walnuts or almonds
• 1/2 c. packed brown sugar
• 1 tsp. ground cinnamon

Details

Servings 1

Preparation

Step 1

Heat oven to 325 degrees. Grease and flour rectangular pan, 13-inches x 9-inches x 2-inches. Reserve 2 tablespoons of the cake mix (dry). Beat remaining cake mix, fine yogurt, oil, water and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Mix walnuts, brown sugar, cinnamon and reserved cake mix. Pour half of the batter into pan. Sprinkle with half of the walnut mixture. Repeat with remaining batter into pan. Sprinkle with half of the walnut mixture. Repeat with remaining batter and walnut mixture. Bake 40 to 45 minutes or until toothpick inserted in center corns out clear, cool. Serve with sweetened whipped cream if desired.