Fit for a hungry crowd with no sugar qualms. This thick and fluffy cake has a central corridor of cinnamon rubble and a chunky crumble over the top--plus a healthy dribble of milk icing. It fits snuggly in a 9 x 13-inch pan and will feed at least ten people, maybe more. And there is a good amount of sugar in this recipe, but it's not obscene, and it may be best for special occasions, brunches, Easter, or guests because it's a large, luxe recipe. Worth it, worth it. You will get asked for the recipe, be prepared.
Notes: Butter is unsalted.
GREEK YOGURT CINNAMON CRUMBLE COFFEE CAKE
Ingredients: 1 cup softened butter, 1/3 cup brown sugar, 1 1/3 cups sugar, 3 eggs at room temperature, 2 tsp. vanilla extract, 1 1/4 cups milk, 3/4 cup Greek yogurt, 3 1/4 cups all-purpose flour, 3 tsp. baking powder, 1 1/2 tsp. sea salt.
For the cinnamon rubble: 1/3 cup brown sugar, 2 tsp. cinnamon, 1 tsp. cocoa powder, 1/4 cup flour.
For the crumble topping: 1 cup flour, 1 cup brown sugar, 5 tbsp. melted butter, 1 tsp. cinnamon 1/4 tsp. salt.
For the milk icing: 1-1 1/4 cups powdered sugar, 1/4 cup milk, 1/2 tsp. vanilla extract.
Makes one 9x13-inch cake.
1. Make the cake batter: Preheat the oven to 350* F. Spray or butter a 9x13 inch baking dish or pan. In a large bowl, beat the butter with the sugars until smooth. Add the vanilla and eggs, one at a time. Whisk together the flour, salt, and baking powder in a separate bowl, then add it to the batter, alternating with the milk. Fold in the yogurt.
2. Assemble the cake: Spread half of the batter into the baking dish. Make the cinnamon rubble by stirring the ingredients, then sprinkle over the first half of the batter. Spoon, then spread on the remaining batter. Make the crumble topping by mixing the ingredients until it's like chunky sand. Sprinkle over the surface of the cake.
3. Bake and finish: Bake the cake for 50-55 minutes, until golden and bouncy to the touch. Remove to cool slightly. Stir milk icing ingredients together, then drizzle over the cake.
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