I have yet another coffee cake recipe to share with y'all today. By now, y'all know I absolutely love coffee cake. But not just any coffee cake, it has to be moist and flavorful too. The last recipe I shared, New York-Style Crumb Cake, was good I changed several ingredients because it was vegan. This recipe is from the Family Table cookbook and its super simple to make.
I absolutely love recipes that you mix everything together, bake it in one pan and bam its done! It's not that I'm lazy, just something so satisfying about baking something and then not having to fuss with it when it comes out of the oven. Am I right? :)
While this coffee cake was good straight out of the oven, it was even better the next day. It's that baking with butter thing, anything you bake with butter always tastes better on the second day. I will warn you that this recipe does have an ungodly amount of sugar, 2 1/4 cups total. When I make it again, I'll try to cut down on this a bit.
Streusel Swirl Coffee Cake
1/2 cup dark brown sugar
1/2 cup chopped walnuts
1 tablespoon cinnamon
8 tablespoons unsalted butter at room temperature
1 3/4 cup granulated sugar
1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
3 large eggs
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup low fat greek yogurt
Streusel: Combine all ingredients in a small bowl. Set aside.
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan with butter and line with parchment paper.
In a mixer bowl, beat butter, sugar and vanilla until light and fluffy, about 3-5 minutes. Beat in eggs 1 at a time.
In a small bowl, whisk together dry ingredients. On low, mix in 1/3 cup of yogurt, then 1/3 of dry mixture. Alternate till all is incorporated.
Pour half of batter into baking pan and spread evenly. Top with half of streusel. Add remaining batter, smooth again and top with remaining streusel. Swirl batter with a table knife to marble streusel into batter.