Yogurt Coffee Cake with Cinnamon Streusel
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5.0
30 reviews
Excellent
Yogurt Coffee Cake with Cinnamon Streusel
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A delicious moist bundt cake layered with cinnamon streusel and drizzled with a coffee glaze
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Ingredients
For the cake:
- 3/4 cup butter, softened 170 g
- 1 1/2 cups granulated sugar 300 g
- 3 eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cups yogurt, room temperature 300g
- 2 1/2 cups cake flour see note for substitution* , 288g
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the streusel:
- 1/2 cup brown sugar, light or dark
- 1 cup chopped walnuts, optional
- 1 cup all purpose flour 125g
- 3 teaspoon cinnamon powder
- 6 tablespoon butter, cold and cubed 85g
For the glaze:
- 1/2 cup icing sugar
- 1-2 tablespoon strongly brewed coffee
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Instructions
For the cake batter:
- 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.
For the 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.
To assemble and finish:
- 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.
Notes
- Cake loosely adapted from Ina Garten's Coffee Cake
- If you don't have cake flour, you can use regular flour, but it won't be as fluffy. I suggest this homemade cake flour hack:
- For every 1 cup of regular flour, remove 2 tablespoon of flour and replace with 2 tablespoon cornstarch (cornflour). Whisk, then sift the flour/cornstarch mixture a good 3-4 times.
- For this recipe, that means removing 5 tablespoon of flour and replacing with 5 tablespoon cornstarch.
- If doing this by weight, use 95 grams of regular flour and 20 grams of cornstarch for every 1 cup cake flour.
- For this recipe, this means a total of 238g flour and 50 g cornstarch whisked together and sifted.
Nutrition Information
Show Details
Calories
670kcal
(34%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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