Cinnamon Coffee Cake
Cinnamon Coffee Cake is simple to make and delicious!
Servings: 12 servings
- ¾ cup melted salted butter
- 1 cup turbinado sugar
- 2 whole eggs
- 1 cup nonfat vanilla Greek yogurt
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ packed brown sugar
- 1 ½ teaspoons ground cinnamon
Preheat the oven to 350°F. Grease and flour a 10" Bundt pan.
With a mixer, beat the melted butter and turbinado sugar in a large bowl for about 2–3 minutes until fluffy. With the mixer, beat the eggs and Greek yogurt into the sugar mixture until smooth.
In a separate medium bowl, mix the flours, baking powder, and baking soda until thoroughly combined. Stir the mixture into the Greek yogurt combination until a batter is formed.
In a small bowl, mix the brown sugar and cinnamon together.
Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture on top of the batter. Pour the remaining batter on top. Sprinkle the remainder of the cinnamon mixture on top of the batter.
Bake for 35–40 minutes, or until a toothpick placed in the center comes out clean.
This light cake can be served for breakfast or brunch with coffee or tea, or with a big glass of milk for dessert!
To store in the refrigerator: Place cooled coffee cake in airtight container for up to 1 week.
To store in the freezer: Place cooled cake in an airtight container for up to 3 months.
You can leave this coffee cake on the counter also for 3-4 days.
Serving: 1g | Sodium: 245mg | Calcium: 37mg | Vitamin C: 1mg | Vitamin A: 396IU | Sugar: 19g | Fiber: 1g | Potassium: 84mg | Cholesterol: 58mg | Calories: 267kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 8g | Fat: 11g | Protein: 5g | Carbohydrates: 31g | Iron: 1mg