A moist and delicious cross between pound and spice cake in a great bite size bar. Warning: These are addictive, so the smaller you cut them, the better.
SODIUM CONTENT: 12.3 mg per bar
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
1 T. pure vanilla extract
1 c. Stonyfield Farm Organic Low Fat Plain or Vanilla Yogurt
1 t. ground cinnamon
1 t. ground allspice
1/2 t. ground nutmeg
1/4 t. ground cloves
1 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
2 1/4 c. all-purpose flour
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan and set aside.
In a large bowl, cream the butter with the sugar and vanilla. Add the eggs, one at a time, beating well after each. Stir in the yogurt, then add the spices and baking soda. Gradually add in the flour, scraping the sides of the bowl as necessary to combine. Beat batter at high speed for 2 minutes. Pour batter into the prepared pan and smooth top slightly. Place on middle rack in oven and bake 40-45 minutes, until tester inserted in center come clean. Remove from oven and place on wire rack to cool. Allow cake to cool slightly before cutting into bars and serving.