Ingrédients pour Yogurt Cinnamon Coffee Cake
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 1/4 cups All-Purpose Flour
- 1 1/4 cups Light Brown Sugar
- Not found as a direct ingredient; recipe calls for 1/2 cup strong brewed, cooled coffee.
- Not found as a direct ingredient; used to make brewed coffee if starting from instant.
- 1 Large Egg
- 6 tablespoons Unsalted Butter (1/4 cup softened + 2 tablespoons melted)
- 1 cup Plain Vanilla Yogurt
- Not found in recipe
- 1 teaspoon Cinnamon
- 1/2 cup Strong Brewed, Cooled Coffee
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Comment préparer Yogurt Cinnamon Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together 1 cup plain vanilla yogurt and 1 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1/4 cup (1/2 stick) softened unsalted butter and 1 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Add 1/2 cup of strong brewed, cooled coffee to the wet ingredients; mix well.
- In a separate bowl whisk together 2 teaspoons of baking powder and 2 cups all-purpose flour. Gradually add the dry ingredients to the wet ingredients mixing until just combined.
- Gently fold in half of the yogurt mixture (from step 2).
- Add the remaining flour and the rest of the yogurt mixture; mix until just combined. Do not overmix.
- Pour half of the batter into the prepared cake pan.
- For the filling and topping: In a medium bowl, combine 1/4 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon and 2 tablespoons melted butter. Mix until crumbly.
- Sprinkle half of the crumb topping evenly over the batter in the pan.
- Pour the remaining batter over the topping.
- Sprinkle the remaining crumb topping evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
166g
Fat
22g
Carbs
20g
