I was cleaning out our fridge trying to figure out what I need to use up before it goes bad and I realize that we had some greek yogurt that needed to be used. So with tomorrow being Saturday and Hdubs loving sweets I thought coffee cake.
Since our ever growing cookbook doesn’t have a coffee cake recipe in it yet I start searching the ever trusty web… pinterest to be exact. After looking at a few different cake something was drawing me to the yogurt cake from Two Peas and Their Pod.
This cake was so silky smooth from creaming the butter and the sugar and then slowly adding one egg at a time. It was totally worth following the process.
YOGURT COFFEE CAKE
yield: SERVES 10
prep time: 10 MINUTES
cook time: 60 MINUTES
12 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups plain Greek yogurt (I use 0% plain Chobani)
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the streusel:
1/3 cup light brown sugar, packed
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
For the cream cheese glaze:
3 ounces softened cream cheese
2 tablespoons butter, at room temperature
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk, or enough to make it a glazing consistency
1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.
2. 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.
3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
5. Let cool on a wire rack. Carefully transfer the cake, streusel side up, onto a serving plate. To make the cream cheese glaze, beat cream cheese and butter together until smooth. Slowly beat in the powdered sugar. Add the vanilla extract and milk. Beat until smooth and until you have a glaze consistency. Drizzle cream cheese glaze over cooled cake and serve.
I did make a few of my own changes…. I didn’t have any room temperature butter so I but it in the microwave at 30% power on Defrost for 15 seconds. It came out perfectly soft. I also did not put the streusel layer in the cake. We didn’t have any brown sugar. 🙂