GREEK YOGURT COFFEE CAKE
Greek Yogurt Coffee Cake - a moist and delicious coffee cake recipe made with Greek yogurt. It's sprinkled with a crumbly streusel topping then drizzled with a sweet vanilla glaze.
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Breakfast
Time 1h10m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 584 kcal, Carbohydrate 84 g, Protein 6 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 363 mg, Sugar 62 g, ServingSize 1 serving
GREEK YOGURT BANANA COFFEE CAKE
This banana coffee cake is what happens when you take the best elements of banana bread and combine them with the best elements of traditional coffee cake. It's moist and tender like a banana bread, but also has that signature tanginess of a coffee cake. And of course it's crowned with a butter brown sugar streusel on top, which is obviously the best part.
Provided by ally.tringali
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350º Fahrenheit and butter a 9 inch by 13 inch baking pan.
- Begin with the streusel. Melt the butter in a small bowl and set aside to cool.
- Combine the sugar, flour, cinnamon, salt, and vanilla in a small bowl, and pour the cooled butter on top.
- Mix with a fork until thoroughly combined, and large chunks remain. Set aside while you work on the cake.
- Sift together the flours, baking powder, cinnamon, and salt in a medium sized bowl and set aside.
- In another medium sized bowl, add the bananas, eggs, Greek yogurt, and vanilla. Set aside.
- Using a hand mixer set to the highest speed, cream the butter and sugars in a large bowl until very light in both color and texture, about two to three minutes.
- Using the same blades, use the hand mixer to beat all of the wet ingredients together until homogenous. It may be a little chunky!
- Add the banana mixture to the butter mixture, beating until smooth and fluffy, another two minutes.
- Add half of the dry ingredients and beat until no ribbons of flour remain. Add in the other half and beat until completely combined. The batter will be thick!
- Pour the batter into your greased pan. Bake on the middle rack for 20 minutes.
- Pull the cake from the oven and sprinkle your reserved streusel on top, gently pressing it into the very top of the cake. Return the cake to the oven and continue baking until a toothpick comes out clean and the cake springs back when touched, about another 22 to 25 minutes.
- Move the cake to the top rack of the oven and set the oven setting to broil. If your oven doesn't have this setting, turn up the temperature to 450º Fahrenheit. Broil for 30 seconds to a minute. This gives the coffee cake a crunchy streusel topping.
- Remove from the oven and let cool completely. Cut into 16 servings and dust with powdered sugar.
Nutrition Facts : Calories 390.7, Fat 18.5, SaturatedFat 11.3, Cholesterol 80.6, Sodium 530.1, Carbohydrate 53, Fiber 1.6, Sugar 29, Protein 4.5
GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Pour the batter into the prepared baking dish and smooth it out to the edges. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer. Bake the coffee cake at 350 degrees for 37-40 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.
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
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
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.
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- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla and Greek yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
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