Recipe by Cooking Light magazine
"Try serving this cake, similar to a coffeecake, for brunch. The vanilla wafer-brown sugar streusel lends a bit of crunch."
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1 1/2 cups
vanilla wafer crumbs (about 8 cookies)
packed brown sugar
1 1/2 cups
plain low-fat yogurt
This was a little too moist for my taste with not enough taste to satisfy those who craved a little more "sweetness" in their cake. Overall, not a bad recipe.
I added a creamcheese/cool whip icing and doubled the topping to spice up this recipe! The more fruit the better!
Very surprised at how moist this cake was. I substituted mixed berry yogurt for plain. Very good
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