Yogurt Coffee Cake with Cinnamon Streusel

A delicious moist bundt cake layered with cinnamon streusel and drizzled with a coffee glaze

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 55 minutes

Servings people

Calories 670kcal

Author Farah Abumaizar

Ingredients

For the cake:

3/4 cup butter, softened 170 g
1 1/2 cups granulated sugar 300 g
3 eggs, room temperature
1 1/2 teaspoon vanilla extract
1 1/4 cups yogurt, room temperature 300g
2 1/2 cups cake flour see note for substitution* , 288g
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the streusel:

1/2 cup brown sugar, light or dark
1 cup chopped walnuts, optional
1 cup all purpose flour 125g
3 teaspoon cinnamon powder
6 tablespoon butter, cold and cubed 85g

For the glaze:

1/2 cup icing sugar
1-2 tablespoon strongly brewed coffee

Instructions

For the cake batter:

Preheat oven to 350F (180C).
Sift the dry ingredients (flour, salt, baking powder and baking soda) together and set aside.
With an electric mixer, cream together the softened butter and granulated sugar for a good 5 minutes or until light and fluffy.
Add eggs one at a time, mixing well between each addition, then vanilla and mix until incorporated. Add in yogurt all at once, and mix to combine. It's fine if the batter is a little lumpy, it'll smooth out when you add the flour.
Add the dry ingredients on low speed and mix until just combined. Turn off the mixer, and use a rubber spatula to scrape the sides and bottom of the bowl and make sure all the flour is incorporated. Set aside while you make your streusel.

For the streusel:

Mix together the flour, brown sugar, and cinnamon. With your fingertips, work the cold cubed butter into this mix. Add your chopped walnuts and mix a little.

To assemble and finish:

In a well greased bundt pan (see post above for greasing tips), layer the bottom with 1/3 of the streusel mixture.
Dollop half the batter on top of this, and smooth out a little with a spatula. Sprinkle with the remaining crumb mixture, then add the remainder of the batter. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Let it cool for 15-20 minutes, then flip bundt pan upside down over serving plate. Hit the back of the bundt cake pan gently with a wooden spoon for easier release. Once it's out of the pan, let it cool completely before glazing.

Notes

Cake loosely adapted from Ina Garten's Coffee Cake

If you don't have cake flour, you can use regular flour, but it won't be as fluffy. I suggest this homemade cake flour hack:

For every 1 cup of regular flour, remove 2 tablespoon of flour and replace with 2 tablespoon cornstarch (cornflour). Whisk, then sift the flour/cornstarch mixture a good 3-4 times.

For this recipe, that means removing 5 tablespoon of flour and replacing with 5 tablespoon cornstarch.

If doing this by weight, use 95 grams of regular flour and 20 grams of cornstarch for every 1 cup cake flour.

For this recipe, this means a total of 238g flour and 50 g cornstarch whisked together and sifted.

Nutrition

Calories: 670kcal