Back in 1984, Stonyfield held a contest to solicit recipes from yogurt lovers. Out of 800 submissions, 300 recipes were selected and then tested in home kitchens to weed out the terrific dishes from the ill-conceived stinkers. The result, the 1991 Stonyfield Farm Yogurt Cookbook, is back in a handsome paperback edition, and the recipes today are just as good as they were when the book was first published.
This has become one of our favorite coffee cakes - great to wake up to, and good for packing in lunch boxes too. Virtually any yogurt, nut, and flavoring combination works well in this recipe. Sandra Webster - Yarmouth Port, Massachusetts
Serves 10 to 12
Cake
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 cup vanilla yogurt
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Streusel
1/2 cup light brown sugar
2 tablespoons unbleached all-purpose flour
2 teaspoons cinnamon
2 tablespoons butter; melted
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan or tube cake pan. in a large mixing bowl, cream the butter and sugar. Add the eggs and mix well. Add the yogurt and vanilla; stir to combine. in a separate bow, sift together the flour, soda, baking powder, and slat. Add to the butter mixture and mix well.
To make the streusel, mix the brown sugar, flour, cinnamon, and butter until all the ingredients are combined and damp. Stir in the pecans.
Put half the cake batter in the Bundt pan. Spread this with half the streusel mixture. Add the rest of the cake batter, then sprinkle the remaining streusel on top. Bake the coffee cake for 40 minutes. Let it cool in the pan for 10 minutes before turning it out onto a rack to cool further.
Variations: Let your imagination go. Try plain yogurt with rum flavoring and walnuts, or plain yogurt with Angostura bitters and peanuts. Fruited yogurt works well too.
Nutrition facts per serving: One slice
Calories: 260; Calories from Fat: 120 (46%); Total Fat: 14 g; Saturated Fat: 6 g; Cholesterol: 55 mg; Sodium: 310 mg; Total Carbohydrate: 32 g; Dietary Fiber: 1 g; Sugars: 28 g; Proteins: 3 g; Calcium: 8% RDA
