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yogurt coffee cake // cait's plate

yogurt coffee cake with brown sugar pecan streusel

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 12-16 slices 1x
  • Category: breakfast
  • Method: baking

Description

tender and delicious, this coffee cake is easy to pull together and perfect to serve mom for upcoming mother’s day!


Scale

Ingredients

For the Streusel:

  • 2/3 cup all-purpose flour
  • 2/3 cup cup granulated sugar
  • 1/3 cup brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons unsalted cold butter, cubed
  • 3/41 cup shelled pecans

For the Cake:

  • 12 tablespoons unsalted butter, cubed (see note #1)
  • 4 large eggs
  • 1 1/2 cups whole milk greek or skyr yogurt
  • 1 tablespoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

For the Streusel:

  • Place flour, sugar and cinnamon in a food processor and process for about 15 seconds to combine.
  • Add in pecans and cubed butter and pulse for 10 pulses until pecans and butter are in pebble-like pieces.
  • Set aside

For the Cake:

  • Preheat oven to 350 degrees and grease a large bundt pan well with butter.
  • Place a large sifter over a large mixing bowl or stand mixer bowl and into it place flour, sugar, baking powder, baking soda and salt.  Sift ingredients through into the bowl then add butter and 1/2 cup of the yogurt and beat until ingredients resemble a grainy, wet sand.
  • In a separate mixing bowl, add eggs and whisk until beaten.  Add in remaining yogurt and vanilla extract and beat for 30-45 more seconds or until combined.
  • Add wet to dry ingredients and gently fold until just combined
  • Spoon 1/2 the batter into the bundt pan using a spatula to smooth it out and top with half the streusel.
  • Place remaining batter on top of the streusel then put final portion of streusel on the top of the cake. (see note #2)
  • Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
  • Let cool in the pan on a wire rack for 30 minutes then turn out of the bundt pan and allow to cool fully (about 2 hours) before slicing.


Notes

  1. Butter should be softened but cold.  I like to bring mine to room temperature then freeze for a few minutes so that I can cube it and then let it sit out on the counter while I make the streusel so that it softens up a bit again.
  2. You can do 3 layers of batter & streusel as well.  Up to you how you want to portion it out!

Keywords: brunch, breakfast, coffee cake, mother's day, cake

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