Delicious Yogurt Coffee Cake Recipe with Cinnamon Streusel Topping

Ingredients

• 0.25 cup all-purpose flour
• 1 cup packed brown sugar
• 0.25 cup softened butter
• 0.5 cup chopped walnuts
• 0.5 cup chopped pecans
• 1 teaspoon ground cinnamon
• cooking spray
• 1.5 cups white sugar
• 1 cup yogurt
• 0.33 cup milk
• 2 eggs eggs
• 4 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. In a bowl, combine 1/4 cup flour, brown sugar, 1/4 cup butter, walnuts, pecans, and cinnamon. Mix until crumbly, then set aside for topping.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a Bundt pan with cooking spray to prevent sticking.
3. In a large bowl, beat white sugar, yogurt, remaining 3/4 cup butter, milk, eggs, baking powder, and salt with an electric mixer until smooth. Gradually add the remaining 3 cups flour until just combined; the batter will be thick. Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon streusel evenly over the batter. Top with the remaining batter and the remaining streusel.
4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 5 minutes before inverting. Loosen edges with a knife, tap, and gently shake to release the cake. Invert onto a wire rack, then again onto a serving plate with the streusel topping facing up.

Nutrition

• Calories: 518 kcal
• Fat Content: 23 g
• Serving Size: 1 Bundt(R) cake
• Fiber Content: 2 g
• Sugar Content: 45 g
• Sodium Content: 499 mg
• Protein Content: 7 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 73 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g