Yogurt Pecan Coffee Cake

Yogurt Pecan Coffee Cake

I think nearly every family has a sour cream coffee cake recipe. This is an alternate version using plain yogurt in place of the sour cream.


1/2 cup margarine or butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups plain low-fat yogurt

Cinnamon-Pecan Filling
1 cup brown sugar
1/4 cup granulated sugar
3/4 cup coarsely chopped toasted pecans
1/2 teaspoon cinnamon
1/2 teaspoon cardamom

In a medium bowl, sift together flour, baking soda, baking powder, and salt. In a larger bowl, cream butter (or margarine) and sugar with electric beater.  Add eggs, one at a time, beating well after each (this is really important for this recipe.) Blend in vanilla. Add flour mixture alternately with yogurt, beginning and ending with dries. Mix well.

To Assemble Coffee Cake
Grease either a 10-inch tube pan or 10-inch Bundt pan with cooking spray. Sprinkle 1/4 of the filling on the bottom of pan. Spread 1/3 of the cake batter over filling, taking care not to mix with topping. Repeat process two times, ending with final 1/4filling. Bake at 350ºF for 45 minutes or until a cake tester inserted in center of coffee cake comes out clean.  Cool in pan and when cool, turn out upside down onto plate. Store in airtight container until ready to use.

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