Sunday, November 2, 2014

Yogurt Coffee Cake with Cinnamon streusel

This coffee cake is so delicious. It is light and not too sweet with a perfect crunchy crust. Enjoy:)

Ande’s Yogurt Coffee Cake 

2.5 cups cake flour 
3/4 tsp baking powder 
2 tsp baking soda
1/2 tsp salt
1.5 cups granulated sugar 
approximately 1 cup melted unsalted butter *
2 eggs 
1 cup full fat plain yogurt 
1/2 tsp almond extract 
1/2 tsp vanilla extract

streusel filling 
3 tablespoon packed light brown sugar 
1/3 cup granulated sugar 
1/2 teaspoon cinnamon
1/4 tsp ginger 
1/4 tsp cloves 
3 tbs cake flour 
2 tablespoon melted butter *

* NOTE The total amount of butter in this recipe is 2 sticks. Start by melting both sticks. You will use two tablespoons of this for the streusel and the rest for the cake.

Preheat the oven to 350 degrees. Grease a bundt pan with non-stick spray.

for the streusel: combine all ingredients in a bowl and set aside. it will look rough and lumpy. thats fine, just make sure its all evenly combined- sometimes its best to use your hands.

for the cake: In the bowl of a standing mixer fitted with the paddle attachment combine the flour, baking powder, baking soda, salt and sugar. Add the melted butter to the flour mixture until combined. In a separate bowl whisk the yogurt, extract and eggs. add the egg mixture in two parts into the batter. Make sure batter is evenly mixed. Scrape down between additions. Pour half the batter into the pan. top with the streusel and then top that with the rest of the batter. Bake 25-30 minutes or until a cake tester comes out clean. Wait 10 minutes for the cake to cool before flipping in out onto a wire rack. 

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