Yogurt Walnut Coffee Cake

I had some plain yogurt to use up and was also looking for a great coffee cake to make while my in-laws were visiting. I came up on this recipe that filled those requirements…found on Recipe Link, it was easy to make and very moist! I did top ours with a almond glaze of butter, powdered sugar, a bit of milk and a bit of almond extract. Use amts desired to how thick you like your glaze and pour over when cooled.

ENJOY!

Ingredients:
Cake:
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 cup vanilla yogurt-I used plain
1 teaspoon vanilla-I used 2 tsp since I used plain yogurt
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Streusel
1/2 cup light brown sugar
2 tablespoons unbleached all-purpose flour
2 teaspoons cinnamon
2 tablespoons butter; melted
1/2 cup chopped pecans–I used walnuts

Directions:
Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan or tube cake pan. in a large mixing bowl, cream the butter and sugar. Add the eggs and mix well. Add the yogurt and vanilla; stir to combine. in a separate bow, sift together the flour, soda, baking powder, and slat. Add to the butter mixture and mix well.
To make the streusel, mix the brown sugar, flour, cinnamon, and butter until all the ingredients are combined and damp. Stir in the pecans.
Put half the cake batter in the Bundt pan. Spread this with half the streusel mixture. Add the rest of the cake batter, then sprinkle the remaining streusel on top. Bake the coffee cake for 40 minutes. Let it cool in the pan for 10 minutes before turning it out onto a rack to cool further.

Nutrition facts per serving: One slice
Calories: 260; Calories from Fat: 120 (46%); Total Fat: 14 g; Saturated Fat: 6 g; Cholesterol: 55 mg; Sodium: 310 mg; Total Carbohydrate: 32 g; Dietary Fiber: 1 g; Sugars: 28 g; Proteins: 3 g; Calcium: 8% RDA

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