Simple Way to Coffee Cake Topping

Awesome Yogurt Coffee Cake With Brown Sugar-Cinnamon Topping

Sour cream coffee cake tastes better from scratch.

Recipe Summary 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.

Ingredients | Coffee Cake Topping

1 cup packed brown sugar

½ cup chopped walnuts

½ cup chopped pecans

¼ cup all-purpose flour

¼ cup softened butter

1 teaspoon ground cinnamon

Cake:

cooking spray

1 ½ cups white sugar

1 cup yogurt

¾ cup softened butter

2 eggs

⅓ cup milk

4 teaspoons baking powder

1 teaspoon salt

3 cups all-purpose flour

Directions

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

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

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.

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.

Info | Coffee Cake Topping

prep: 20 mins cook: 45 mins additional: 5 mins total: 1 hr 10 mins Servings: 12 Yield: 1 Bundt(R) cake

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