Servings: 9 Servings
Greek Yogurt Coffee Cake
Coffee cake lovers, you'll get a kick out of this moist and delicious recipe with a twist! The yogurt adds a unique flavor that brings the whole experience to a whole new level. Mix it up with different kinds of fruit!
Equipment
Ingredients
- 1/2 cup (1 stick) unsalted butter softened
- 1/2 cup brown sugar or coconut sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups Gluten-Free All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (5-oz) container plain Greek yogurt (heaping 1/2 cup)
- 1 cup fresh blueberries optional
For the Streusel Topping:
- 1/2 cup brown sugar or coconut sugar
- 1 cup walnuts chopped
- 1 Tbsp ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8" x 8" square baking pan by lightly oiling it or lining it with parchment paper.
- In a stand mixer or a large mixing bowl, cream together the butter and coconut sugar until fluffy.
- Add the eggs and vanilla extract and mix to combine.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- Combine the dry ingredients with the wet ingredients and mix just until incorporated.
- Mix in the blueberry yogurt and then the blueberries.
- In a small bowl, mix together the brown sugar, walnuts and cinnamon.
- Pour half of the cake batter into the prepared baking pan.
- Sprinkle half of the brown sugar/nut mixture on top of the batter.
- Pour the remaining batter on top and use a rubber spatula to smooth it out evenly.
- Sprinkle on the remaining brown sugar/walnuts.
- Bake for 30 to 40 minutes until the cake tests clean. To test for doneness, insert a digital thermometer into the center of the cake. It is ready if the internal temperature is between 190 and 205 degrees Fahrenheit.
Nutrition
Serving: 1Slice, Calories: 331kcal, Carbohydrates: 43g, Protein: 4g, Fat: 17g, Fiber: 2g, Sugar: 27g