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Yogurt Pecan Coffee Cake

Ingredients

Cake Batter

  • 1/2 cup butter softened
  • 1 1/2 cups granulated white sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups plain nonfat yogurt

Cinnamon-Pecan Filling

  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup coarsely chopped pecans or walnuts
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom

Instructions

Coffee Cake

  • In a medium bowl, sift together flour, baking soda, baking powder, and salt.
    In a larger bowl, cream butter (or margarine) and sugar with an 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.

Cinnamon-Pecan Filling

  • Mix well in a separate bowl.
    Sprinkle between layers of coffee cake batter in the Bundt pan.

To Assemble Coffee Cake

  • Grease either a 10-inch tube pan or 10-inch Bundt with PAM.
    Sprinkle ¼ of the filling on the bottom of the pan.
    Spread 1/3 of the cake batter over filling, taking care not to mix with topping.
    Repeat process two times, ending with final ¼ filling.
    Bake in a 350-degree oven for 45 minutes, or until a cake tester inserted in the center of the coffee cake comes out clean.
    Cool in pan and when cool, turn out upside down onto a plate.
    Store in an airtight container until ready to use.