Greek Yogurt Cinnamon Coffee Cake Recipes

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.

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.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, mix together room temperature butter and sugar. It should be light and fluffy; do not over whip.
• Stop and scrape down the sides and bottom of bowl.
• Now add in 1 egg at a time, mixing in between each addition. Stop and scrape down the sides and bottom of bowl.
• Combine the vanilla extract and Greek yogurt.
• In a separate bowl, combine the flour, baking powder, baking soda and salt.
• Add ⅓ of the flour mixture to the egg mixture, followed by ⅓ of the yogurt mixture. Repeat 2 more times until all the ingredients are incorporated.
• Combine all cinnamon streusel ingredients with a fork until they reach a crumbly consistency, do not over mix into paste.
• Fill ⅓ of a greased muffin tin or mini loaf pan with batter, sprinkle thin layer of cinnamon streusel mixture on top of batter, then repeat process one more time so that muffin tin or loaf pan is ⅔ filled with streusel on top.
• Bake for 12-15 minutes, let cool, then serve and enjoy alongside a freshly brewed cup of Starbucks® Breakfast Blend coffee.