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Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping

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"This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt - although many seem to have no effect on flavor, the lemon is my favorite."
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1 h 10 m servings 518
Original recipe yields 12 servings (1 Bundt(R) cake)


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  1. Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray.
  3. Combine sugar, yogurt, butter, eggs, milk, baking powder, and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack, then place brown sugar-cinnamon side up on a plate to serve.

Nutrition Facts

Per Serving: 518 calories; 23.4 72.5 7.1 70 499 Full nutrition

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