Best 2 Lighter Coffee Cake With Yogurt Pecans And Raisins Recipes
Indulge in a delightful culinary journey with our lighter coffee cake, a symphony of flavors that will tantalize your taste buds. This reimagined classic features a moist and fluffy crumb, artfully blended with tangy yogurt, crunchy pecans, and plump raisins. With a golden-brown crust and a sprinkle of cinnamon sugar, each bite promises a harmonious blend of textures and flavors. Our recipe collection offers variations to suit your preferences, from a classic rendition to a gluten-free option and a delectable chocolate chip delight. Embark on a baking adventure and create a coffee cake that will be the star of your next brunch or afternoon tea gathering.
Let's cook with our recipes!
VANILLA YOGURT COFFEE CAKE
Successful Baking for Flavor and Texture (1934) won me over with its gorgeous pink cover. I found a simple coffee cake recipe there and I substituted oil for the butter and added a couple of egg yolks to make it as moist as possible. With Greek yogurt so popular these days, I decided to use it instead of buttermilk--it gives the cake a wonderful tang. I also added a generous amount of vanilla (strangely, the original recipe called for none!). A buttery brown sugar-cinnamon crumb that goes both inside and on top of the cake (and can be doubled if you're all about the topping and swirl) rounds out this perfect breakfast treat.
Provided by Jessie Sheehan
Categories dessert
Time 2h10m
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
- For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
- For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
- Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
- Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
- Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
- Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.
CINNAMON-RAISIN COFFEE CAKE
Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- For a moist and fluffy coffee cake, make sure to use room temperature ingredients. This will help the batter to emulsify properly and create a smooth, even texture.
- To ensure that the cake bakes evenly, use a light-colored baking pan. Dark-colored pans absorb more heat, which can cause the cake to overcook on the bottom.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To prevent the pecans and raisins from sinking to the bottom of the cake, toss them with a little flour before adding them to the batter.
- For a streusel topping, combine 1/2 cup of flour, 1/4 cup of brown sugar, and 1/4 cup of butter. Use your fingers to work the ingredients together until they resemble coarse crumbs. Sprinkle the streusel topping over the batter before baking.
Conclusion:
This lighter coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The yogurt, pecans, and raisins add a moist and flavorful texture to the cake, while the streusel topping adds a touch of sweetness and crunch. Whether you enjoy it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit.
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