3 c. golden brown sugar, packed
1 c. butter, softened
6 eggs
3 c. all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. plain yogurt
2 tsp. vanilla
1/3 c. poppy seeds
Apricot Frosting

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt. Add alternately with yogurt to creamed mixture, beginning and ending with dry ingredients. Stir in vanilla and poppy seeds. Pour into pan. Bake 90 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pan, then turn onto rack to finish cooling. Frost with Apricot Yogurt Frosting.