Yogurt Coffee Cake Recipes

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.

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!

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.

COFFEE YOGURT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
• Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge.
• In an electric mixer, beat on medium speed the egg yolks and the sugar until obtain a creamy and homogeneous mixture. Pour the coffee and the yogurt and mix for 2 to 3 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
• Remove the cake from oven and unmold onto a plate. Let cool completely and serve.

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!

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.

TROPICAL YOGURT COFFEE CAKE

Steps:

• Heat oven to 350° F. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, mix 1 1/2 cups flour, the 1/2 cup sugar, baking powder, baking soda and salt. Stir in yogurt, oil and eggs just until flour is moistened. Chop fruit salad. Sprinkle 2 tablespoons flour over fruit mix. Stir fruit into batter. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes.
• Sprinkle powdered sugar over warm coffee cake. Serve warm.

COFFEE SWIRL YOGURT CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
• Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
• Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

YOGURT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a 10 inch bundt or tube cake pan.
• In a large mixing bowl, cream the butter and sugar.
• Add the eggs and mix well.
• Add the yogurt and vanilla; stir to combine.
• In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add to the butter mixture and mix well.
• For the streusel:.
• Mix the brown sugar, flour, cinnamon and butter until all the ingredients are combined and damp.
• Stir in the pecans.
• Put half the cake batter in the bundt pan and spread with half the streusel mixture.
• Add the rest of the cake batter on top the sprinkle the remaining streusel on top.
• Bake for 40 minutes.
• Let cool in the pan 10 minutes before turning out onto a rack to cool further.