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Cake Dessert

Yogurt Coffee Cake with Orange glaze


The first time I can remember eating coffee cake as a kid was when mom brought home a box of Entenmann’s Crumb Coffee cake. I would eat it with a cold glass of milk before heading out to school. Hmm, very nutritious! Nonetheless, I have always loved a piece of good coffee cake, especially with a nice crumb topping.

In my opinion, this coffee cake recipe is heavenly! It has a light fluffy crumb, crisp cinnamon streusel topping and burst of sweet orange glaze. It’s the creme de la crumb of coffee cakes!

Ingredients

  • Cake
  • 2 1/2 cups of cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp of salt
  • 12 tbs unsalted butter, at room temperature 
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups plain Greek yogurt

Streusel

  • 2/3 cup all purpose flour
  • 1/3 cup light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 tbs cold unsalted butter cut into 1/2 pieces

Orange Glaze

  • 1 cup powdered sugar
  • 2 tsp orange zest finely grated or minced
  • 3-4 tbs fresh orange juice

Directions

  1. Adjust oven rack to the center position and preheat oven to 350 degrees. Grease a 10″ tube pan. I use an angel food cake pan with a removable bottom.
  2. In a medium bowl sift together cake flour, baking powder, baking soda, salt and set aside.
  3. In a mixing bowl, beat butter with an electric mixer at medium speed until smooth and shiny. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating about 1 minute after each addition, then add vanilla and yogurt mixing until well combined.
  4. With mixer on low, add flour mixture in thirds until flour is completely incorporated and smooth. Do not over mix. Finish mixing by using a rubber spatula to scrape sides of bowl to insure batter is well blended.
  5. For the streusel, in a separate bowl mix dry ingredients with a fork. Add cut butter and continue mixing and or pinching with your fingers until well combined and mixture resembles a crumble.
  6. Spoon half the the batter to the prepared pan, spreading evenly with a small offset spatula or spoon. Sprinkle half the streusel on top and repeat, adding the other half of the batter and finishing with the remaining streusel. Bake for about 50-60 minutes or until cake is golden brown and or a toothpick or cake tester inserted in the center emerges clean.
  7. Cool that cake in the pan on a wire wrack for about 30-45 minutes.
  8. For the orange glaze, in a small bowl add powdered sugar, zest and gradually add orange juice a tablespoon at a time until desired consistency. It should be thick but pourable.
  9. Remove cake from pan by running the tip of a small knife around the sides, invert onto a plate and then re-invert onto a serving pate with streusel side up.
  10. Drizzle orange glaze over cake and allow glaze to set or harden slightly. Serve and enjoy!

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