Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping

This awesome yogurt coffee cake with brown sugar-cinnamon topping recipe uses yogurt for moistness and a brown sugar-cinnamon topping for sweetness.

• 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
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 cup yogurt
• cooking spray
• 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

Recipe Instructions

Step 1

Combine 1/4 cup flour, brown sugar, 1/4 cup butter, walnuts, pecans, and cinnamon in a bowl until crumbly; set topping aside.

Step 2

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

Step 3

Beat white sugar, yogurt, remaining 3/4 cup butter, milk, eggs, baking powder, and salt in a large bowl with an electric mixer until smooth. Slowly mix in remaining 3 cups flour until combined; batter will be thick. Pour 1/2 batter into bottom of the prepared pan; generously spread 1/2 brown sugar-cinnamon topping over batter. Top with remaining 1/2 batter followed by remaining 1/2 topping.

Step 4

Bake in the preheated oven until a toothpick inserted into 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; tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack, then invert onto a plate, brown sugar-cinnamon-side up.