1 c. coarsely chopped pecans
1/4 c. packed brown sugar
1 1/2 tsp. cinnamon
2 c. sugar
1 c. canola oil
1 tbsp. lemon zest
2 eggs, lightly beaten
1/2 c. plain nonfat yogurt
1/2 c. low fat cottage cheese
1 tbsp. lemon juice
2 1/2 tsp. vanilla
2 c. flour
1 tbsp. baking powder

Butter and flour 10 inch tube pan or spray with nonstick coating then coat with flour. In small bowl, combine nuts, brown sugar and cinnamon. Mix well and set aside.

In large bowl, whisk together granulated sugar, oil and zest. Whisk eggs until blended. Set aside.

In blender, combine yogurt and cottage cheese. Blend until smooth. Add to sugar mixture. Mix well. Stir in lemon juice and vanilla. Gradually stir in flour and baking powder until blended.

Pour 2/3 batter into pan. Sprinkle with nut mixture evenly over batter in pan. Spoon remaining batter over nut layer.

Bake at 350 degrees for 40 to 45 minutes until skewer inserted in center comes out clean (cake will form an inward tunnel around filling at top).

Cool in pan set on rack 10 minutes. Loosen edges of cake with knife. Remove from pan. Cool on rack.