Yogurt Streusel Coffee Cake

My sister was visiting recently with her boyfriend, and she made a comment to him abut how incredibly well he’d be eating during their stay. HAHAHHAHHH!! Other than this coffee cake, we ate out every meal. Fortunately, I did get to this recipe before their departure. I was trying to surprise them with it the morning of their last day. But I didn’t wait long enough for the cake to cool, and when I removed the pan, half the cake wound up on the floor…. SURPRISE! Argh. You won’t want to miss a bite of this absolutely scrumptious cake. SO WAIT THE TEN MINUTES – OR MORE – for it to cool. Seriously. Recipe courtesy of Stonyfield Farm Yogurt Cookbook.
Serves 12.



SODIUM CONTENT: 30 mg per serving

INGREDIENTS

CAKE BATTER:
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
2 eggs
1 c. vanilla yogurt
1 t. pure vanilla extract
2 c. all-purpose flour
1 t. Ener-G sodium-free baking soda (sold online at healthyheartmarket.com)
1 t. Featherweight sodium-free baking powder (sold at Whole Foods Markets and online at healthyheartmarket.com)

STREUSEL TOPPING:
1/2 c. light brown sugar
2 T. all-purpose flour
2 t. ground cinnamon
2 T. unsalted butter, melted
1/2 c. chopped walnuts or pecans

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan or tube cake pan and set aside.

In a large mixing bowl, beat together the butter and sugar. Add the eggs and mix well. Add the yogurt and vanilla; stir to combine.

In a separate bowl, sift together the flour, baking soda and baking powder. Gradually add the dry ingredients to the wet ingredients, and mix well.

To make the streusel topping, mix the brown sugar, flour, cinnamon and butter until well combined. Stir in the nuts.

Pour half the cake batter into the prepared pan. Sprinkle half the streusel mixture on top. Then add the remainder of the batter, and finally cover with remaining streusel topping. Place pan on middle rack in oven and bake about an hour, until tester inserted in center of cake comes clean. Remove pan from oven and let cool AT LEAST 10 minutes before inverting and removing cake from pan. DO NOT SKIMP LIKE I DID!!! I know it looks good, but it will taste better in your mouth than on the floor.

NOTE: If the cake seems a little stale the next day, simply warm it for a few seconds in the microwave. Voila! Perfection, once again.

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