Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping

Using yogurt in the batter helps keep this coffee cake nice and moist and the brown sugar and cinnamon topping adds just the right amount of sweetness without going overboard.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 518 Calories

Ingredients

• 2 eggs
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 cup yogurt
• cooking spray
• Cake:
• 0.5 cup chopped walnuts
• 0.25 cup all-purpose flour
• 0.5 cup chopped pecans
• 1.5 cups white sugar
• 0.33333334326744 cup milk
• 0.25 cup softened butter
• 0.75 cup softened butter

Recipe Instructions

Step 1

Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

Step 3

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.

Step 4

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.