Food recipes
Greek Yogurt Coffee Cake
Greek Yogurt Coffee Cake Ingredients: butter, without salt sugars, granulated yogurt, greek, plain, nonfat orange juice, raw wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting,...
Greek Yogurt Coffee Cake
Ingredients:
butter, without salt
sugars, granulated
yogurt, greek, plain, nonfat
orange juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, salted
cheese, parmesan, hard
butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350F.
Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 minutes until fluffy.
Add one egg at a time, followed by the Greek yogurt, then the orange zest.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
With the mixer on low, slowly incorporate the flour mixture to the batter until just combined.
For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a bowl and mix to form a crumble.
Set aside.
Spoon half the batter into the pan and spread it out with a spatula.
Add half the streusel on top of that.
Spoon the remaining batter on top, spread evenly, and add the remaining streusel on top.
Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
To make the cream cheese glaze, beat cream cheese and butter together until smooth.
Slowly add the powdered sugar.
Add the vanilla extract and milk.
Beat until smooth.
Drizzle cream cheese glaze over cooled cake and serve.
Ingredients:
butter, without salt
sugars, granulated
yogurt, greek, plain, nonfat
orange juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, salted
cheese, parmesan, hard
butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350F.
Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 minutes until fluffy.
Add one egg at a time, followed by the Greek yogurt, then the orange zest.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
With the mixer on low, slowly incorporate the flour mixture to the batter until just combined.
For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a bowl and mix to form a crumble.
Set aside.
Spoon half the batter into the pan and spread it out with a spatula.
Add half the streusel on top of that.
Spoon the remaining batter on top, spread evenly, and add the remaining streusel on top.
Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
To make the cream cheese glaze, beat cream cheese and butter together until smooth.
Slowly add the powdered sugar.
Add the vanilla extract and milk.
Beat until smooth.
Drizzle cream cheese glaze over cooled cake and serve.