Vanilla Yogurt Coffee Cake
User Reviews
4.4
Vanilla Yogurt Coffee Cake
Description
This coffee cake is made by whisking together flour, sugar, baking powder, and optional salt, then folding in a mixture of one egg, Baileys Coffee Creamers, Greek yogurt, oil, and vanilla extract. The batter is poured into a prepared 8-inch pan and baked until the center sets and a toothpick comes out clean or with moist crumbs.
The cake is tender with mild sweetness and subtle coffee and vanilla flavor from the creamer. The glaze, made by mixing Baileys creamer with confectioners’ sugar, is drizzled over the cooled cake for added moisture and flavor cohesion.
This cake keeps well at room temperature up to five days and is best served slightly cooled or at room temperature. The creamer enhances flavor without overpowering the vanilla notes, making this suitable for brunch or coffee breaks.
It’s recommended to only glaze the portion you plan to eat immediately to avoid drying if refrigerated.
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 egg large
- ½ cup BAILEYS® Coffee Creamers Sweet Italian Biscotti or French Vanilla, brand specific
- ⅓ cup Greek yogurt plain Greek yogurt or sour cream may be substituted, vanilla flavor
- 3 tablespoons canola oil or vegetable oil
- 1 tablespoon vanilla extract
Glaze
- 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti French Vanilla
- confectioners’ sugar about 1 1/2 cups
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
- Store the cake airtight at room temperature for up to five days for best texture.
- Glazed cakes are best kept at room temperature; refrigerating the whole cake can dry it out.
- If refrigerating, apply glaze only to portions to be served promptly.
- Watch the cake closely when baking since cooker specifics and ingredient variations affect bake time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 287kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 24mg | 8% |
| Sodium | 157mg | 7% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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