Greek Yogurt Coffee Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1/4 tsp Cinnamon
  • 2 1/4 cups Flour
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla
  • 2 1/4 cups White sugar

• Dairy

  • 1 cup Butter, unsalted
  • 5 tbsp Butter
  • 1 cup Greek yogurt
  • 1 tbsp Milk

Found on belleofthekitchen.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup Greek Yogurt (I used fat free vanilla)
• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup all purpose flour
• ¼ cup packed brown sugar
• ¼ cup white sugar
• ¼ teaspoon cinnamon
• 3 Tablespoons cold butter
• 2 Tablespoons butter, melted
• 1 cup powdered sugar
• 1-2 Tablespoons milk
• ½ teaspoon vanilla

Directions

• Preheat oven to 350 degrees. Grease and flour a springform pan or bundt pan with nonstick spray and set aside. Mix together streusel ingredients until crumbly, or pulse ingredients using a food processor (this is my preferred method). Set aside.
• Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and greek yogurt and mix until smooth.
• In a medium sized bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed.
• Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with remaining batter. Sprinkle the rest of the streusel mixture over the top.
• Bake in preheated oven for 50-60 minutes until cake is cooked through and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• To make the glaze: combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!