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Yogurt Coffee Cake

Mother’s Day is on Sunday. This is my first Mother’s Day being a mother, so I don’t really know what to expect, but I hope some pampering is involved:) Being a mother is the best job, but it is a hard job. All of the mom’s out there definitely deserve a special day and that special day should involve this Yogurt Coffee Cake. It is perfect for Mother’s Day brunch.


Ingredients
For the Cake:

  •  12 tablespoons unsalted butter at room temperature
  •  1 1/2 cups granulated sugar
  •  3 large eggs
  •  1 1/2 teaspoons pure vanilla extract
  •  1 1/4 cups plain Greek yogurt
  •  2 1/2 cups cake flour
  •  2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt

For the streusel:

  •  1/3 cup light brown sugar packed
  •  2/3 cup all-purpose flour
  •  1 1/2 teaspoons ground cinnamon
  •  1/4 teaspoon salt
  •  4 tablespoons cold unsalted butter cut into pieces

For the cream cheese glaze:

  •  3 ounces softened cream cheese
  •  2 tablespoons butter at room temperature
  •  2/3 cup powdered sugar
  •  1/4 teaspoon vanilla
  •  3 tablespoons milk or enough to make it a glazing consistency

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.
  2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla and Greek yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
  4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

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