If you make a coffee cake out of Greek Yogurt, does that make it healthy? In my mind it does. (Please don't tell me any differently. I prefer to live in ignorance.)
Greek yogurt, cinnamon streusel, cream cheese glaze - yes, please. That is my kind of breakfast.
This recipe came from TwoPeasandTheirPod.com. (If you haven't checked out their website - you should - it's awesome.)
Greek Yogurt Coffee Cake
12 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups plain Greek yogurt
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the streusel:
1/3 cup light brown sugar, packed
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
For the cream cheese glaze:
3 ounces softened cream cheese
2 tablespoons butter, at room temperature
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk, or enough to make it a glazing consistency
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.
Add the vanilla and Greek yogurt.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack. Carefully transfer the cake, streusel side up, onto a serving plate.
To make the cream cheese glaze, beat cream cheese and butter together until smooth. Slowly beat in the powdered sugar. Add the vanilla extract and milk. Beat until smooth and until you have a glaze consistency. Drizzle cream cheese glaze over cooled cake and serve.
Oh yea baby - breakfast of champions.
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