Yogurt Coffee Cake
Once I heard that a simple yogurt cake is the first recipe French kids learn how to bake, I had to try it. Of course I wanted to make it a bit interesting so I converted the recipe into a coffee cake. The nutty, chewy texture of Brian Severson Farms whole wheat pastry flour is perfect for this! The local yogurt from Windcrest dairy is so creamy and pairs with that flour to make this dense but crumbly cake. I used pecans, but walnuts or slivered almonds work as well.
Yogurt Coffee Cake
1/4 cup (1/2 stick) butter at room temp
1/2 cup granulated sugar
1 egg at room temp
1/2 cup Greek yogurt at room temp
1/2 tsp baking soda
1 cup flour
3/4 tsp baking powder
1/4 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
For toppings
1/4 cup granulated sugar
1 tsp cinnamon
1/4 cup pecans chopped
Mix butter and 1/2 cup sugar till creamed. Add egg and mix well.
In one bowl, combine yogurt and baking soda. In another bowl, combine flour, baking powder, and salt. Alternatively add some yogurt and some flour mixture to butter, sugar egg mixture. Combine and continue till all ingredients incorporate. Mix in extracts.
Line a loaf pan with parchment paper or spray with cooking spray. Add half of the batter and sprinkle half of the toppings. Repeat and bake at 350 degrees for 30 minutes Check with a toothpick to make sure it’s done.
Pro tip: you can purchase sheets of parchment on the evil Amazon* and fold/cut to size. Trying to cut and size the rolled paper is a struggle. That way you just lift the cake straight out of the pan. Game Changer!
*Editor’s note: another member mentioned that pre-cut parchment paper sheets are also available on “the less evil King Arthur Flour” website.
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