Easter Cake

1 cup walnuts, pecans, or hazelnuts, coarsely chopped
1/4 cup brown sugar, packed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1 1/4 cup brown sugar, packed
2 eggs
1 cup nonfat plain yogurt
1 teaspoon vanilla

Combine topping ingredients and set aside.

Heat oven to 350F.

Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside.

With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended.

Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering.

Bake in a 350F oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm.

Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro; 50.2 g carbo; 210 mg sodium. WWPoints: 8.5