Recipe: Yogurt Streusel Coffee Cake (Bundt or tube cake)

YOGURT STREUSEL COFFEE CAKE

"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

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 (recipe follows)

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 bowl, sift together the flour, baking soda, baking powder, and slat. Add to the butter mixture and mix well.

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 at 350 degrees F for 40 minutes. Let it cool in the pan for 10 minutes before turning it out onto a rack to cool further.

STREUSEL

1/2 cup light brown sugar
2 tablespoons unbleached all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons butter, melted
1/2 cup chopped pecans

Mix the brown sugar, flour, cinnamon, and butter until all the ingredients are combined and damp. Stir in the pecans.

COFFEE CAKE 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.

Makes 1 (10-inch) Bundt or tube cake, 10-12 servings
Source: Stonyfield Farm Yogurt Cookbook by Meg Hirshberg