1
: Preheat oven to 350°F (180°C). Grease a 10” (25cm) tube pan.
Beat butter and sugars until light, about 2 minutes. Add eggs and vanilla and beat well. Beat in yogurt. With mixer on low add remaining dry ingredients. Reserve 2 cups (500mL) of batter in a separate bowl.
2
: Pour remaining batter in prepared pan.
3
: Add ¾ cup (175mL) of the caramel flavoured sauce to the 2 cups (500mL) of batter. Pour mixture over batter that is in the pan. Swirl it through the batter.
4
: Bake in preheated oven for 50 minutes or until a toothpick inserted in center of cake comes out clean.
5
: Cool cake for 30 minutes. Poke holes over top of cake and drizzle remaining caramel sauce over warm cake.