Whole Grain Streusel Coffee Cake
Author: 
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
Topping
  • ¼ cup unsalted butter, cold and cut up into pieces
  • ¼ cup All Natural Ultragrain Blend All Purpose Unbleached Flour
  • ¼ cup light brown sugar
  • ¼ cup raw turbinado sugar
  • 1 teaspoon ground cinnamon
Cake
  • 1½ cups All Natural Ultragrain Blend All Purpose Unbleached Flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup plain yogurt
  • ¼ cup whole milk
  • ⅓ cup butter, softened
  • ¾ cup light brown sugar
  • 1 large cage-free egg
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8"x8" baking dish and line with parchment paper. Set aside.
Topping
  1. In a medium mixing bowl, rub the butter, flour, brown sugar, raw sugar, and cinnamon together with your hands for a couple minutes, working it over until you get crumbly clumps like wet sand. Set aside.
Cake
  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  2. In a 2-cup liquid measuring cup, whisk together the yogurt and whole milk. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light. Beat in the egg, mixing until incorporated. Stir in the vanilla extract.
  4. Alternate adding the flour and yogurt mixtures, mixing until just incorporated.
  5. Spread in the prepared baking dish and sprinkle the topping over the batter.
  6. Bake for 24-30 minutes, or until a cake tester inserted in the middle comes out clean.
  7. Cool completely before removing from pan and serving.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2014/04/02/whole-grain-streusel-coffee-cake/