Friday, October 21, 2011

Yummy, Moist Coffee Cake

I'd post a photo of this fabulous coffee cake, but the family ate it up before I found the camera and batteries.

Cinnamon Yogurt Coffee Cake

1 cup softened butter
2 3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups flour
3 teaspoons baking soda
1 teaspoon salt
2 cups yogurt
2 Tablespoons ground cinnamon
1/2 cup chopped nuts

In a large mixing bowl, cream butter and 2 cups of sugar until light and fluffy. Add eggs, one at a time, beating well. Add vanilla and beat well. Combine flour, baking soda and salt; add to the creamed mixture, alternating with yogurt. Beat just enough to keep the batter smooth.

Spoon 1/3 of batter into greased tube pan (we used 10".) Combine the cinnamon, nuts, and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat for 2 additional layers.

Bake at 350 degrees for 60-65 minutes. An inserted toothpick should come out clean. Cool for 15 minutes, then remove from pan.

We made two of these. One with vanilla yogurt, the other with blueberry yogurt. Both cakes were delicious. The blueberry cake was a slightly strange color, but the taste was superior to the vanilla yogurt cake. Better taste or more eye appeal....decisions, decisions!

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