Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping

This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt - although many seem to have no effect on flavor, the lemon is my favorite.

• 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 ½ cups white sugar
• ½ cup chopped walnuts
• ½ cup chopped pecans
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• ⅓ cup milk
• 4 teaspoons baking powder
• ¼ cup all-purpose flour
• 1 cup yogurt
• cooking spray
• ¼ cup softened butter
• ¾ cup softened butter
• Cake:

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.