1 c Unsalted butter, at room

-temperature 1 c Sugar

4 Eggs, separated

2 tb Vanilla

Flour 4 ts Baking soda

1 1/2 c Plain yogurt

1/2 c Blanched almonds, chopped

ds Salt 1/4 c Whole blenched almonds

Butter Cinnamon Syrup -OR Powdered sugar Beat butter and sugar in large bowl of mixer until light and creamy. Add egg yolks one at a time and beat in. Add vanilla. Combine 4 cups flour, baking powder and baking soda. Add flour mixture and yogurt slowly to butter mixture while stirring, not beating. Add chopped almonds. Beat egg whites in separate bowl with salt until thick meringue forms. Fold into batter. Butter 13x9" baking pan. Dust with flour. Turn batter into pan. Bake at 350'F. 45 minutes, or until top is golden brown. Serve at room temperature. Just before serving, spoon Cinnamon Syrup over entire cake until absorbed. Or omit syrup and sprinkle with powdered sugar. Makes 16 servings. Each serving, with Cinnamon Syrup, contains about 371 calories; 155 milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams carbohydrates; 7 grams protein; 0.23 gram fiber.