Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping

Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping
  • PREP TIME
    20 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    12 People
  • VIEWS
    12

Embark on a delightful baking journey with this exquisitely moist and flavorful yogurt coffee cake. Swirls of brown sugar and cinnamon create a tantalizing topping that perfectly complements the cake's tender crumb. A guaranteed crowd-pleaser for breakfast, brunch, or any special occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    73 g
  • Cholesterol
    70 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    11 g
  • Sodium
    499 mg
  • Sugar
    45 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Topping: In a medium bowl, combine 1/4 cup flour, brown sugar, 1/4 cup softened butter, walnuts, pecans, and cinnamon. Mix with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside. (5 minutes)

02

Step

Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously coat a fluted tube pan (Bundt pan) with cooking spray to prevent sticking. (5 minutes)

03

Step

Combine Wet and Dry Ingredients: In a large mixing bowl, beat together the white sugar, yogurt, remaining 3/4 cup softened butter, milk, eggs, baking powder, and salt using an electric mixer until smooth and well combined. (5 minutes)

04

Step

Combine the Batter: Gradually add the remaining 3 cups of flour to the wet ingredients, mixing on low speed until just combined. The batter will be thick. Be careful not to overmix. (5 minutes)

05

Step

Layer and Swirl: Pour half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle half of the brown sugar-cinnamon topping over the batter. Top with the remaining batter, followed by the remaining topping. (5 minutes)

06

Step

Bake: Bake in the preheated oven for 45-50 minutes, or until a wooden toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can tent it with foil during the last 15 minutes of baking. (45-50 minutes)

07

Step

Cool and Invert: Let the cake cool in the pan on a wire rack for 5 minutes. Then, run a table knife around the edges of the pan to loosen the cake. Tap the pan firmly a few times, then gently shake to release. Place a wire rack over the pan and invert to release the cake onto the rack. Invert again onto a serving plate so that the brown sugar-cinnamon topping is facing up. (10 minutes)

For an extra layer of flavor, consider using vanilla-flavored yogurt or adding a teaspoon of vanilla extract to the batter.
Store any leftover cake in an airtight container at room temperature for up to 3 days.
If you don't have a Bundt pan, you can bake this cake in a 9x13 inch baking pan. Adjust the baking time accordingly, checking for doneness after 35 minutes.

Camren Schuster

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (9)
  • Aubree Cummerata

    This is the best coffee cake I've ever made!

  • Demond Wolf

    I tried it with lemon yogurt, as suggested, and it was fantastic!

  • Ian Nader

    The brown sugar-cinnamon topping is absolutely addictive! I will definitely make this again.

  • Karolann Bradtke

    Next time I will add a glaze on top!

  • Amira Ankunding

    My family devoured this cake in one sitting!

  • Chance Hahn

    This cake is amazing! The topping is the perfect amount of sweet and crunchy.

  • Yasmine Kreiger

    I love how moist and flavorful this cake is. The yogurt makes it so tender.

  • Dorris Miller

    The only change I made was to add a little orange zest to the batter. It was delicious!

  • Edmond Ledner

    Easy to follow recipe and the cake turned out perfectly. A new favorite in our house!

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