Yogurt Coffee Cake with Cinnamon Streusel
User Reviews
5
Yogurt Coffee Cake with Cinnamon Streusel
Description
The Yogurt Coffee Cake with Cinnamon Streusel features a buttery batter that incorporates yogurt, which contributes moisture and slight tanginess for softness. Cake flour and leavening agents—baking powder and soda—help achieve a light texture while balancing the richness from butter and sugar. Eggs and vanilla add structure and flavor.
The streusel topping mixes brown sugar, cinnamon, chopped walnuts, flour, and cold cubed butter worked together to form coarse crumbs, providing a crisp, sweet topping with warm spice and nutty crunch. The cake is baked in a bundt pan and finished with a glaze of icing sugar mixed with strong brewed coffee, adding a delicate coffee flavor and sheen.
Serve this coffee cake as an accompaniment to morning or afternoon coffee or tea. The cinnamon and coffee notes complement each other, making it a pleasant treat for any casual gathering or snack.
If cake flour is unavailable, a substitute made by replacing some flour with cornstarch can approximate its effect, maintaining a softer crumb. The glaze can be adjusted to desired thickness by varying coffee amount.
Ingredients
For the cake:
- 3/4 cup butter 170 g, softened
- 1 1/2 cups granulated sugar 300 g
- 3 egg room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cups yogurt 300g, room temperature
- 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 walnut chopped; optional
- 1 cup all-purpose flour 125g
- 3 teaspoon cinnamon powder
- 6 tablespoon butter 85g, cold and cubed
For the glaze:
- 1/2 cup icing sugar
- 1-2 tablespoon coffee strongly brewed
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
- If cake flour is unavailable, substitute by removing 5 tablespoons of regular flour and adding 5 tablespoons cornstarch; whisk and sift together to replicate cake flour's soft texture.
- Use a well-greased bundt pan to ensure easy removal and even baking of the cake.
- The glaze is made by mixing icing sugar with strong brewed coffee; adjust coffee amount to reach desired pouring consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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