Yogurt Cinnamon Coffee Cake Recipes

YOGURT COFFEE CAKE WITH CINNAMON STREUSEL

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.

VANILLA YOGURT COFFEE CAKE

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.

YOGURT CINNAMON COFFEE CAKE

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!

AWESOME YOGURT COFFEE CAKE WITH BROWN SUGAR-CINNAMON TOPPING

Steps:

• Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Combine sugar, yogurt, butter, eggs, milk, baking powder, and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack, then place brown sugar-cinnamon side up on a plate to serve.

YOGURT STREUSEL COFFEE CAKE

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.

GREEK YOGURT CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly coat an 8" x 8" baking dish with nonstick cooking spray and set aside.
• To make the coffee cake topping: in a small bowl, stir together the Stevia®, brown sugar and cinnamon, mix well. Set aside.
• In a large bowl, mix dry cake mix, yogurt, water, egg whites, applesauce, almond flour, salt and vanilla until smooth. Pour coffee cake batter into baking dish.
• Lightly sprinkle ⅛ cup of the coffee cake topping over the coffee cake batter. Bake for 20-25 minutes, or until top is golden.
• Sprinkle cake with remaining sugar topping. Let cool for 10 minutes.

GREEK YOGURT COFFEE CAKE LOAF

Steps:

• Heat the oven to 350° F.
• Add butter and 1 cup (198 grams) granulated sugar to a medium-sized mixing bowl. Beat butter and sugar using a stand or hand-held mixer, until pale in color, about 2 minutes. Beat in vanilla extract and eggs until well combined.
• Sift together flour, baking soda, and baking powder in a separate bowl.
• Alternate adding the dry ingredients and Greek yogurt to the butter and sugar mixture with the mixer running on low speed. Mix just until all the ingredients are incorporated.
• In a small bowl whisk brown sugar, remaining 3/4 cup (149 grams) granulated sugar, and cinnamon. Set aside.
• Pour and spread half of the batter into two prepared loaf pans. Top each loaf with a fourth of the cinnamon sugar mixture. Add the last half of the batter into each pan. Smooth batter with an offset spatula or knife. If the batter is difficult to spread, run hot water over the spatula/knife. Sprinkle the remaining cinnamon sugar on top of each loaf.
• Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool coffee cake in the pan set on a wire rack for at least 1 hour before removing from the pan.

GREEK YOGURT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan with nonstick spray and set aside. Mix together streusel ingredients until crumbly, or pulse ingredients using a food processor (this is my preferred method). Set aside.
• Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and greek yogurt and mix until smooth.
• In a medium sized bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed.
• Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with remaining batter. Sprinkle the rest of the streusel mixture over the top.
• Bake in preheated oven for 50-60 minutes until cake is cooked through and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• To make the glaze: combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!