Description
This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt – although many seem to have no effect on flavor, the lemon is my favorite.
Ingredients
- 1 cup packed brown sugar
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ¼ cup all-purpose flour
- ¼ cup softened butter
- 1 teaspoon ground cinnamon
- Cake:
- cooking spray
- 1 ½ cups white sugar
- 1 cup yogurt
- ¾ cup softened butter
- 2 eggs
- ⅓ cup milk
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Mix together brown sugar
- walnuts
- pecans
- flour
- butter
- and cinnamon for the topping in a bowl until crumbly; set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine sugar
- yogurt
- butter
- eggs
- milk
- baking powder
- and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack
- then place brown sugar-cinnamon side up on a plate to serve.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 12