It’s officially fall (even though Mother Nature hasn’t gotten the memo yet) and I thought an easy coffee cake recipe was a great way to celebrate. The inspiration came from a recent shopping trip where I impulsively bought a ton of Dannon Coffee Yogurt.
It sounded great…. in theory.
The flavor wasn’t something I was a fan of and I didn’t want to waste the umpteen containers I had just bought, so using them in a recipe seemed the only logical solution. I figured I could swap out sour cream and replace it with yogurt for my go to coffee cake recipe. It seemed pretty fitting to add something coffee(ish) to a coffee cake recipe so I went with it.
I gathered the ingredients, set up my KitchenAid with the whisk attachment and went to work.
Preheat the oven to 350F and grease (and flour) a 9 inch round cake pan or other pan.
The key for me is to gradually increase the speed for the batter so the cake comes out as fluffy as possible. Coffee cake is, by nature, a dense pastry. Whipping the sugar, butter and eggs is where the magic starts. Add them to the KitchenAid and start on the lowest speed. Once the sugar is wet increase the speed by one, then two more. Let it whip while you start on the next step.
Get a medium sized bowl and add the flour, baking soda, baking powder and salt. Whisk it all together and turn off the KitchenAid. I can’t tell you how many times I’ve forgotten that part and ended up covered in flour!
Add half of the flour mixture to the butter/sugar mixture in the KitchenAid. Start the KitchenAid on the lowest setting until the flour is wet. Increase by one for about 30 seconds and by 2 more for 30 more seconds. Turn off the KitchenAid again.
Add the yogurt to the KitchenAid bowl and mix on the second lowest speed for about 15 seconds then turn off the KitchenAid. Add the remaining flour mixture and start out (again) on the lowest setting. Increase by 2 and allow to whip while you prepare the topping.
Add all the topping ingredients together in a small bowl and whisk together.
Turn off the KitchenAid (last time, promise!) and pour half of the batter into the prepared cake pan. Sprinkle half of the topping over the batter and pour the remaining batter over that. Finish by adding the remaining topping and it’s time to put it in the oven!
Baking times are going to vary according to altitude, weather, pan size etc.. so I suggest starting to check for doneness at around 25 minutes. Using a 9″ round cake pan it took approximately 50 minutes of baking for my coffee cake to be done.
I’m absolutely loving this coffee cake – the struessel like topping got jazzed up a bit with the chocolate so that plays very nice with the coffee flavor in the cake itself. I’m sure it has room for improvement though, so let me know what you think!