Description
A delightful Greek yogurt coffee cake with a tender crumb and a hint of sweetness, perfect for brunch or afternoon indulgence.
Ingredients
Scale
- 1 cup Greek yogurt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease your 9×13 inch baking pan.
- Cream the softened butter and sugar together until light and fluffy—about 3-5 minutes.
- Incorporate the eggs, one at a time, mixing well after each addition.
- Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine the dry mixture with the butter mixture, stirring gently until just combined.
- Add the chopped nuts or chocolate chips if desired, folding them gently into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
This cake can be prepared a day in advance for a delightful breakfast. Use non-dairy yogurt if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg