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
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.
AWESOME YOGURT COFFEE CAKE WITH BROWN SUGAR-CINNAMON TOPPING
This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt - although many seem to have no effect on flavor, the lemon is my favorite.
Provided by starmaster25
Categories Desserts Cakes Coffee Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 72.5 g, Cholesterol 69.7 mg, Fat 23.4 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 10.9 g, Sodium 498.6 mg, Sugar 45 g
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