Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping recipe

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Ingredients

1 cup packed brown sugar
½ cup chopped walnuts
½ cup chopped pecans
¼ cup all-purpose flour
¼ cup softened butter
1 teaspoon ground cinnamon
Cake:
cooking spray
1 ½ cups white sugar
1 cup yogurt
¾ cup softened butter
2 eggs
⅓ cup milk
4 teaspoons baking powder
1 teaspoon salt
3 cups all-purpose flour

Nutrition Info

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
servingSize: -
sodium: 498.6 mg
sugar: 45 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly, set aside.

  2. Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

  3. 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.

  4. 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.

Recipe Yield

1 Bundt(R) cake

Recipe Note

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.

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