Steeping my coffee cake game to a whole new level with a super moist yogurt buttermilk coffee cake, complete with coffee brown sugar cinnamon swirls, coffee streusel crumble, and a sweet coffee glaze. Recipe from SouthernFatty.com.
Grease and flour very well an 8 to 10 inch tube or bundt pan. I recommend this pan.
In a mixer, beat butter and sugar until light and fluffy, about 3-4 minutes at medium speed.
Add eggs while slowly continuing to mix, one at a time until each is incorporated.
Mix in yogurt, buttermilk and vanilla.
Combine all dry ingredients into a bowl and whisk well.
Add dry ingredients and gently mix until just fully incorporated. It will be a somewhat thick batter.
Transfer HALF of the batter into the prepared pan.
Coffee Streusel Crumble
Mix all dry ingredients into a bowl.
Dice butter and mix with your hands, pressing the mixture into the butter.
Press until you have crumbles.
Place half of the crumble mixture on top of the half-filled pan.
Coffee Cake (cont.)
Transfer the remaining batter over the crumble lined mix in the pan.
Bake at 350 for 30 minutes before carefully sliding out of the oven and topping with the remaining crumble. This prevents it from sinking into the cake.
Cook until a skewer comes out clean, about 60 minutes. Be cautious to not overbake.
Remove and cool completely.
Glaze and Finishing
Whisk the coffee and powdered sugar to make the glaze.
Finish the cake with pecans, raspberries, and a drizzle of the coffee glaze.
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Notes
Adapted from Ina Garten Sour Cream Coffee Cake. -- SouthernFatty.com
Nutrition Information
Serving size: 1
Recipe by Southern FATTY at https://www.southernfatty.com/coffee-coffee-cake/