YOGURT COFFEE CAKE WITH CINNAMON STREUSEL
A delicious moist bundt cake layered with cinnamon streusel and drizzled with a coffee glaze
Provided by Farah Abumaizar
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350F (180C).
- Sift the dry ingredients (flour, salt, baking powder and baking soda) together and set aside.
- With an electric mixer, cream together the softened butter and granulated sugar for a good 5 minutes or until light and fluffy.
- Add eggs one at a time, mixing well between each addition, then vanilla and mix until incorporated. Add in yogurt all at once, and mix to combine. It's fine if the batter is a little lumpy, it'll smooth out when you add the flour.
- Add the dry ingredients on low speed and mix until just combined. Turn off the mixer, and use a rubber spatula to scrape the sides and bottom of the bowl and make sure all the flour is incorporated. Set aside while you make your streusel.
- Mix together the flour, brown sugar, and cinnamon. With your fingertips, work the cold cubed butter into this mix. Add your chopped walnuts and mix a little.
- In a well greased bundt pan (see post above for greasing tips), layer the bottom with 1/3 of the streusel mixture.
- Dollop half the batter on top of this, and smooth out a little with a spatula. Sprinkle with the remaining crumb mixture, then add the remainder of the batter. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for 15-20 minutes, then flip bundt pan upside down over serving plate. Hit the back of the bundt cake pan gently with a wooden spoon for easier release. Once it's out of the pan, let it cool completely before glazing.
Nutrition Facts : Calories 670 kcal, ServingSize 1 serving
VANILLA YOGURT COFFEE CAKE
Successful Baking for Flavor and Texture (1934) won me over with its gorgeous pink cover. I found a simple coffee cake recipe there and I substituted oil for the butter and added a couple of egg yolks to make it as moist as possible. With Greek yogurt so popular these days, I decided to use it instead of buttermilk--it gives the cake a wonderful tang. I also added a generous amount of vanilla (strangely, the original recipe called for none!). A buttery brown sugar-cinnamon crumb that goes both inside and on top of the cake (and can be doubled if you're all about the topping and swirl) rounds out this perfect breakfast treat.
Provided by Jessie Sheehan
Categories dessert
Time 2h10m
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
- For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
- For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
- Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
- Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
- Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
- Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.
COFFEE YOGURT CAKE
If you like coffee and cakes, this recipe is perfect for you! The blend of coffee and yogurt is simply delicious. Prepare this coffee and yogurt cake on a Sunday afternoon for your family and friends! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Coffee, yogurt, eggs, granulated sugar HOW TO PREPARE COFFEE YOGURT CAKE: Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge. Beat the egg yolks and the sugar until obtain a creamy and homogeneous mixture. Pour the coffee and the yogurt and mix for 2 to 3 minutes until it's nicely incorporated. Add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites. Pour the mixture into the prepared pan and bake about 35 to 40 minutes. Remove the cake from oven and unmold onto a plate. Let cool completely and serve. YOU MAY ALSO LIKE: - Coffee cake with chocolate mousse and strawberries - Coffee cake - Yogurt cake with soft fruit
Provided by Pedro Barbosa
Categories Cakes, Recipes
Time 55m
Yield 12 slices
Number Of Ingredients 6
Steps:
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
- Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge.
- In an electric mixer, beat on medium speed the egg yolks and the sugar until obtain a creamy and homogeneous mixture. Pour the coffee and the yogurt and mix for 2 to 3 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
- Remove the cake from oven and unmold onto a plate. Let cool completely and serve.
Nutrition Facts : Coffee yogurt cake Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 130 Total Fat 1.5 g(2%) Saturated Fat 0.5 g(3%) Cholesterol 55 mg(18%) Sodium 65 mg(3%) Total Carbohydrate 24 g(8%) Protein 3 g
GREEK YOGURT BANANA COFFEE CAKE
This banana coffee cake is what happens when you take the best elements of banana bread and combine them with the best elements of traditional coffee cake. It's moist and tender like a banana bread, but also has that signature tanginess of a coffee cake. And of course it's crowned with a butter brown sugar streusel on top, which is obviously the best part.
Provided by ally.tringali
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350º Fahrenheit and butter a 9 inch by 13 inch baking pan.
- Begin with the streusel. Melt the butter in a small bowl and set aside to cool.
- Combine the sugar, flour, cinnamon, salt, and vanilla in a small bowl, and pour the cooled butter on top.
- Mix with a fork until thoroughly combined, and large chunks remain. Set aside while you work on the cake.
- Sift together the flours, baking powder, cinnamon, and salt in a medium sized bowl and set aside.
- In another medium sized bowl, add the bananas, eggs, Greek yogurt, and vanilla. Set aside.
- Using a hand mixer set to the highest speed, cream the butter and sugars in a large bowl until very light in both color and texture, about two to three minutes.
- Using the same blades, use the hand mixer to beat all of the wet ingredients together until homogenous. It may be a little chunky!
- Add the banana mixture to the butter mixture, beating until smooth and fluffy, another two minutes.
- Add half of the dry ingredients and beat until no ribbons of flour remain. Add in the other half and beat until completely combined. The batter will be thick!
- Pour the batter into your greased pan. Bake on the middle rack for 20 minutes.
- Pull the cake from the oven and sprinkle your reserved streusel on top, gently pressing it into the very top of the cake. Return the cake to the oven and continue baking until a toothpick comes out clean and the cake springs back when touched, about another 22 to 25 minutes.
- Move the cake to the top rack of the oven and set the oven setting to broil. If your oven doesn't have this setting, turn up the temperature to 450º Fahrenheit. Broil for 30 seconds to a minute. This gives the coffee cake a crunchy streusel topping.
- Remove from the oven and let cool completely. Cut into 16 servings and dust with powdered sugar.
Nutrition Facts : Calories 390.7, Fat 18.5, SaturatedFat 11.3, Cholesterol 80.6, Sodium 530.1, Carbohydrate 53, Fiber 1.6, Sugar 29, Protein 4.5
YOGURT CINNAMON COFFEE CAKE
This is a YUMMY coffee cake! It's made with sweet vanilla yogurt and cinnamon! I absolutely LOVE coffee cake! My mom gave me this recipe and I'll never go back to store bought coffee cakes again!
Provided by jazzie51
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- -Preheat oven to 350F, grease a 9 inch round cake pan.
- - In a medium sized bowl mix together 1 cup yogurt and 1 teaspoon baking soda. (The mixture will instantly volumize).
- - In another large bowl, combine 1/4 cup softened butter and 1 cup brown sugar and mix until will blended. Blend in the egg with an electric mixer and mix well. Add the dissolved coffee to the mixture. Blend well. Next, mix in 2 teaspoons baking powder. Blend in ONE cup of the flour. Mix well. Now, add half of the yogurt mixture. Mix well. Add the last 1/2 cup of flour and the last of the yogurt mixture and mix together well.
- - Pour half of this mixture into your greased pan.
- - Mix together the ingredients for your filling and topping. Sprinkle half of your filling mixture on top of the batter in the pan. Spread on your remaining batter out of the mixing bowl and spread evenly. Next, top with the remaining topping mixture and bake at 350F for 35 minutes, or until knife comes out clean. ENJOY!
Nutrition Facts : Calories 326.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 42.5, Sodium 335.2, Carbohydrate 61.3, Fiber 1.3, Sugar 41.6, Protein 4.6
YOGURT COFFEE CAKE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from, From Baba's Kitchen To Ours.
Provided by internetnut
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix yogurt and soda together, then set aside. Beat wet ingredients together. Mix together, alternating flour and yogurt mixtures.
- Put half of the batter in prepared 8x8-inch pan. Sprinkle half of the cinnamon mixture over batter. Add remaining batter, then sprinkle remaining cinnamon mixture over top. Bake in 350 oven for 45 minutes.
Nutrition Facts : Calories 429.7, Fat 8, SaturatedFat 1.4, Cholesterol 0.8, Sodium 492.4, Carbohydrate 84.2, Fiber 1.5, Sugar 58.5, Protein 6.9
FRESH APPLE YOGURT COFFEE CAKE
Apple Coffee Cake without fat. From NYTimes.com. Originally published with Eating Well By Marian Burros, February 5, 1992
Provided by Second2None
Categories Breakfast
Time 1h10m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Sift flour, sugar, baking soda, cinnamon, mace and salt into a large bowl. Add the remaining ingredients and blend by hand until well mixed.
- Spoon into a greased 9-by-13-inch baking pan and bake 35 to 40 minutes, until a knife inserted in center comes out clean. Serve warm or cool. YIELD 15 servings
- NOTE - Nutrition analysis per serving: 92 calories; 0.1 gram fat; 0.5 milligram cholesterol; 147 milligrams sodium; 1.9 grams protein; 21 grams carbohydrates.
YOGURT STREUSEL COFFEE CAKE
Make and share this Yogurt Streusel Coffee Cake recipe from Food.com.
Provided by KitchenKelly
Categories Breads
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Grease and flour a 10 inch bundt or tube cake pan.
- In a large mixing bowl, cream 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, baking powder and salt. Add to the butter mixture and mix well.
- For the streusel:.
- Mix the brown sugar, flour, cinnamon and butter until all the ingredients are combined and damp.
- Stir in the pecans.
- Put half the cake batter in the bundt pan and spread with half the streusel mixture.
- Add the rest of the cake batter on top the sprinkle the remaining streusel on top.
- Bake for 40 minutes.
- Let cool in the pan 10 minutes before turning out onto a rack to cool further.
Nutrition Facts : Calories 483.8, Fat 21.9, SaturatedFat 10.6, Cholesterol 95, Sodium 409.4, Carbohydrate 66.8, Fiber 1.9, Sugar 40.2, Protein 6.9
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