Vanilla Yogurt Coffee Cake

Cinnamon and sugar is such a wonderful combination. I didn’t grow up eating to many sweet treats in Bangladesh. After I moving to the states, I have tried variety of things with cinnamon and sugar.. A sprinkle of cinnamon sugar on a buttered toast?! One of my favorite things is to get an elephant ear or funnel cake made with cinnamon sugar at a local event like the county fair.

Although I don’t eat breakfast all that often, a perfect breakfast for me would be a coffee cake, muffin, or scone made with cinnamon sugar.

Today I am sharing a coffee cake recipe which I make often for my family. I thought the cake was originated in Britain. After researching on the internet, was found that the coffee cake came from Germany. Any way, it was a great idea!

If you don’t like cinnamon sugar, you can try fresh berries in this recipe. Especially, blueberries. You can even substitute sour cream instead of vanilla yogurt. The cake is not over the top sweet. Plain yogurt will also work well here if you like less sweet.

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Ingredients

Cinnamon sugar topping

  • 1/4 cup sugar
  • 1/2 cup nuts, chopped pecan
  • 2 tsp. ground cinnamon

Coffee cake

  • 1/2 cup soften unsalted butter
  • 1/2 cup Crisco All-Vegetable Shortening
  • 2 cups sugar
  • 4 eggs
  • 2 cups vanilla or non-fat plain yogurt
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1/2 tsp. salt
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Instructions

Cinnamon sugar topping

Mix all ingredients in a small bowl. Set aside.

Coffee cake

Preheat oven to 350 degrees. Lightly grease and line a 13 x 9 x 2 1/4 inch pan with parchment paper.

Using a electric mixer, cream together butter, shortening, and sugar. Add eggs and beat well.

Add yogurt and vanilla, then mix well. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture to the creamed ingredients. Mix well.

Spoon half the batter into the prepared baking pan. Sprinkle half of cinnamon sugar mixture all over batter. Cover with remaining half of the batter and then the remaining half of the cinnamon sugar mixture. Use a butter knife to make a swirled pattern over the cake batter.

Bake in a preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.

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Serves 12-16

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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