¾cup(170g) unsalted buttersoftened to room temperature
1cup(200g) firmly packed light brown sugar
½cup(100g) granulated sugar
3large eggsroom temperature1
2teaspoonsvanilla extract
5ounces(150g) full fat yogurt or sour creamroom temperature1
Instructions
Preheat the oven to 350ºF (177ºC).
Spray a 12-cup bundt pan with non-stick spray or use homemade cake release. Set aside.
STREUSEL TOPPING
Place flour, brown sugar, cinnamon, and salt into a small bowl. Toss together with a fork until combined.
Add the butter to the bowl, then use a fork to smash the pieces of butter into the mixture.
Use your fingers to press the ingredients together until butter is in small chunks. I like to pick up chunks of butter and gently pinch them between my thumb and pointer and middle fingers to flatten slightly. I then drop the flattened pieces of butter back into the mixture so they pick up the dry mixture, then go through the whole bowl again with all of my fingers to "fluff" the mixture and turn the flattened pieces back into larger chunks. You are aiming for mostly medium-size chunks and some smaller and larger chunks. Set aside.
COFFEE CAKE
In a medium size bowl, toss together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating on medium speed after each until combined. Add the vanilla and the yogurt or sour cream and beat again on medium speed until completely incorporated.
Reduce mixer speed to medium-low and slowly add the dry ingredients. Increase mixer speed to medium and beat until no flour lumps remain. Do not over mix batter.
Pour approximately half of the coffee cake batter into the prepared bundt pan, then sprinkle half (approximately ¾ cup) of the streusel evenly onto the batter. Pour the rest of the batter into the pan and sprinkle the remaining streusel evenly on top of the batter. Bake for 42-45 minutes, or until a toothpick inserted in the center comes out mostly clean.
Remove from oven and allow to cool for 10 minutes on a wire cooling rack. Using oven mitts, carefully flip the coffee cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake and cut to serve. Enjoy as is, dust with powdered sugar, or mix ½ cup powdered sugar with 1-2 Tablespoons of water or milk to make a simple glaze. Leftovers can be kept covered tightly at room temperature up to 5 days or in the refrigerator up to one week. Cake freezes well, up to 2 months. Thaw in fridge overnight and allow to come to room temperature.
Notes
Room temperature ingredients: it is always a good rule of thumb to use room temperature ingredients when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
To make in a 9" x 13" baking pan: sprinkle about ¼ cup of the streusel on the bottom of the sprayed pan. Layer batter in as normal, and sprinkle remaining streusel on top. Bake time is 28-30 minutes until golden brown or a toothpick inserted in center comes out clean. You can serve it straight from the baking pan (no need to flip it out of the pan).
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.