Vanilla Yogurt Coffee Cake

Name: Vanilla Yogurt Coffee Cake
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 9 serving
Ingredients: 1 cup all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; pinch salt; 1 large egg; ½ cup BAILEYS® Coffee Creamers Sweet Italian Biscotti; ⅓ cup vanilla Greek Yogurt; 3 tablespoons canola or vegetable oil; 1 tablespoon vanilla extract; 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (French Vanilla; about 1 1/2 cups confectioners’ sugar

User Reviews

4.4

51 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr
Servings
9
Calories
287 kcal
Course
Cake
Cuisine
American

Vanilla Yogurt Coffee Cake

Jade Rice

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Fluffy, soft, sweet, and as a happy accident it turned out very close in taste and texture to boxed yellow cake mix cake! Coffee creamer and yogurt keep this coffee cake moist!

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Ingredients

Servings

Cake

1 cup all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
pinch salt optional and to taste
1 large egg
½ cup BAILEYS® Coffee Creamers Sweet Italian Biscotti or French Vanilla
⅓ cup vanilla Greek Yogurt plain Greek yogurt or sour cream may be substituted
3 tablespoons canola or vegetable oil
1 tablespoon vanilla extract

Glaze

2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (French Vanilla
about 1 1/2 cups confectioners’ sugar

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Instructions

Cake:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside.
In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla.
Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.

Glaze

To a small bowl, add the creamer, and slowly add the confectioners’ sugar.
Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly.
Evenly drizzle the glaze over the cake before slicing and serving.

Notes

Storage: Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed cakes at room temperature, but if you’re not, glaze only the portion you plan to consume immediately; I don’t recommend refrigerating the cake because it will dry out.

Nutrition Information

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Serving 1 Calories 287kcal (14%) Carbohydrates 52g (17%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 24mg (8%) Sodium 157mg (7%) Sugar 37g (74%)