cinnamon swirl streusel coffee cake
Tomorrow officially marks the first day of Spring, also known as coffee cake season. If your calendar resembles mine, the next few weekends are filled with bridal or baby showers, Easter brunch, or simply a craving for a breakfast feast. Enter this cinnamon swirl streusel coffee cake, here to save the day for any of the aforementioned occasions.
In this lightened up version of a classic coffee cake, Greek yogurt does double duty, stepping in for half of the butter and the ubiquitous sour cream. We can applaud ourselves for reducing fat and celebrate in the best way I know how – with a gooey cinnamon swirl and ample streusel topping (this is my version of balance). Golden and buttery with a scrumptious brown sugar, hazelnut, and pecan topping, this coffee cake is perfect in every way.
- 1/3 cup light brown sugar
- 1 1/2 tsp cinnamon
- 1 1/2 tsp unsalted butter, melted
- 1/3 cup light brown sugar
- 2 Tbsp flour
- 1 tsp cinnamon
- 1/8 tsp allspice
- 1/3 cup hazelnuts, chopped
- 1/3 cup pecans, chopped
- 2 Tbsp cold unsalted butter, cubed
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup plus 2 Tbsp sugar
- 1 Tbsp vanilla bean paste (or vanilla extract)
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 1/2 cups plain fat-free Greek yogurt, at room temperature
- Preheat oven to 350°F and spray a 10-inch tube pan with nonstick spray. For the cinnamon swirl, combine brown sugar and cinnamon in a small bowl; stir in melted butter until combined and set aside. For the streusel, combine brown sugar, flour, cinnamon, allspice, hazelnuts, and pecans in a medium bowl; add cubed butter and toss with a fork until mixture is crumbly. Chill until ready to use.
- For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and vanilla bean paste in a large mixer bowl at medium speed until light and fluffy. Add eggs and yolk one at a time, beating well after each. Reduce speed to low and add flour mixture in three additions, alternating with yogurt (begin and end with flour mixture). Beat just until incorporated.
- Scrape half the batter into prepared pan, smooth with an offset spatula and top with cinnamon swirl mixture. Top with remaining batter and smooth with an offset spatula; tap pan sharply to remove air bubbles. Top with chilled streusel.
- Bake for 43 to 44 minutes, until cake feels firm to the touch and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before removing sides of tube pan; cool completely on wire rack before carefully inverting onto a plate (streusel side down). Remove tube pan base, place wire rack on top of cake, and invert streusel side up.
- Calories: 300
- Carbohydrates: 42