Ingredients
- 250 mL (1 cup) low-fat plain yogurt
- 5 mL (1 tsp) baking soda
- 50 mL (1⁄4 cup) soft margarine
- 250 mL (1 cup) lightly packed brown sugar
- 1 egg
- 5 mL 1 tsp pure vanilla extract
- 375 mL (1 1⁄2 cups) all-purpose flour
- 10 mL (2 tsp) baking powder
- Topping
- 125 mL (1⁄2 cup) lightly packed brown sugar
- 15 mL (1 tbsp) cinnamon
Preparation
Step 1
In small bowl, combine yogurt and baking soda, mixing well; set aside. (Mixture will increase in volume.)
In large mixing bowl, beat margarine with sugar until well mixed.
Add egg and vanilla; beat well, about 2 minutes.
Mix flour and baking powder; add to margarine mixture alternately with yogurt mixture, making 3 additions of dry and 2 of wet.
Spread half the batter in greased and floured 2.5L (9-inch) square cake pan.
Topping:
Combine sugar and cinnamon, mixing well. Sprinkle half over batter in pan. Cover with remaining batter. Sprinkle with remaining topping.
Bake in 180°C (350°F) oven for 35 minutes or until toothpick inserted in centre comes out clean.
Let cool for 10 to 15 minutes in pan.
Cut into squares.
MAKE AHEAD: Wrap in foil or plastic wrap and store at room temperature for up to 4 days or freeze for up to 1 month.