Yogurt Cinnamon Coffee Cake Recipes

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!

YOGURT COFFEE CAKE WITH CINNAMON STREUSEL

Steps:

• Preheat oven to 350F (180C).
• Sift the dry ingredients (flour, salt, baking powder and baking soda) together and set aside.
• With an electric mixer, cream together the softened butter and granulated sugar for a good 5 minutes or until light and fluffy.
• Add eggs one at a time, mixing well between each addition, then vanilla and mix until incorporated. Add in yogurt all at once, and mix to combine. It's fine if the batter is a little lumpy, it'll smooth out when you add the flour.
• Add the dry ingredients on low speed and mix until just combined. Turn off the mixer, and use a rubber spatula to scrape the sides and bottom of the bowl and make sure all the flour is incorporated. Set aside while you make your streusel.
• Mix together the flour, brown sugar, and cinnamon. With your fingertips, work the cold cubed butter into this mix. Add your chopped walnuts and mix a little.
• In a well greased bundt pan (see post above for greasing tips), layer the bottom with 1/3 of the streusel mixture.
• Dollop half the batter on top of this, and smooth out a little with a spatula. Sprinkle with the remaining crumb mixture, then add the remainder of the batter. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
• Let it cool for 15-20 minutes, then flip bundt pan upside down over serving plate. Hit the back of the bundt cake pan gently with a wooden spoon for easier release. Once it's out of the pan, let it cool completely before glazing.

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.

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.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

CINNAMON-RAISIN COFFEE CAKE

Steps:

• In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

FRESH APPLE YOGURT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Sift flour, sugar, baking soda, cinnamon, mace and salt into a large bowl. Add the remaining ingredients and blend by hand until well mixed.
• Spoon into a greased 9-by-13-inch baking pan and bake 35 to 40 minutes, until a knife inserted in center comes out clean. Serve warm or cool.

CHOCOLATE-CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 8" square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and 1/4 cup sugar in a bowl.
• Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining 3/4 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
• Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
• DO AHEAD: Cake can be made 1 day ahead. Store airtight at room temperature.