Jewish Cake

Photo: flickr user marcsheldon

Ingredients

3/4 cup sugar (half brown)

3/4 cup nuts

1 teaspoon cinnamon

1 box white cake mix

1 box (4 serving size) instant French vanilla pudding

1 cup plain yogurt

4 eggs

1/2 cup oil

2 teaspoons vanilla

Preparation

Combine first three ingredients and set aside. Mix remaining ingredients at high speed for 5 minutes. Put half of batter in well greased bundt pan or tube pan. Sprinkle batter with 2/3 sugar-nut mixture. Swirl into batter with knife. Pour remaining batter on top and sprinkle with remaining sugar-nut mixture. Lightly press mixture into batter. Bake in preheated 350 degree oven 40 to 50 minutes. Cool in pan 15 minutes and remove.

No need to ice this cake.