Recipe: Yogurt Poppy Seed Pound Cake with Apricot Yogurt Frosting (tube cake)

YOGURT POPPY SEED POUND CAKE
WITH APRICOT YOGURT FROSTING

3 cups packed brown sugar
1 cup butter, softened
6 eggs
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt
2 teaspoons vanilla
1/3 cup poppy seeds
Apricot Yogurt Frosting (recipe follows)

Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Cream sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition; set aside.

Combine flour, baking soda, and salt. Add alternately with yogurt to creamed mixture, beginning and ending with dry ingredients.

Stir in vanilla and poppy seeds. Pour into prepared pan.

Bake 90 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pan, then turn out onto rack to finish cooling.

When cool, frost with Apricot Yogurt Frosting. Refrigerate leftovers.

APRICOT YOGURT FROSTING
Makes frosting for 2 (8- or 9-inch) layers

4 cups powdered sugar
1/4 cup apricot preserves
1/4 cup yogurt
1 3/8 cups butter, softened
1 pinch Salt

Combine powdered sugar, preserves, yogurt, butter and salt. Beat until smooth and creamy.

Source: C&H Sugar Complete Dessert Cookbook