Greek Yogurt Coffee Cake Loaf Recipes

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!

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.

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.