I was so blessed to be a part of Mothers Day. Some people wouldn’t technically say I can, but in my book I’ve had a baby for the last 7 months. I also just love any reason to celebrate. I was showered with adorable cards and gifts it was so sweet!
Steve asked me what I wanted for this special day and my only request was home made coffee cake. I don’t know why but it sounded so good. I love this one because it is make with Chobani yogurt instead of sour cream to make it moist. 1 container of Chobani has 17 grams of protein in it, so I like to tell myself that this is “healthier” coffee cake. Also the cake flour is gluten free, so this is great recipe for anyone who is gluten intolerant.
Our cake has the strussel on the bottom because we had to flip it our of the pan. It was actually good this way. There was a little sweet on the top and bottom. This cake is going to be a Mothers Day tradition at our house. I love it because it is not super sweet so I don’t feel guilty about enjoying it.
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 (I use 0% plain Chobani)
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
1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then 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.
3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
5. 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.
Here is the man himself at work into the late hours of the night.
The most beautiful bunch of flowers.
Recipe from two peas and their pod