I really like using up the last of the yogurt container by slipping the contents into a smoothie, a parfait, or a muffin/cake mix. Last summer, I opened a large container of vanilla yogurt and as I pulled back the lid, I found a recipe for delicious muffins that included a bit of yogurt in the recipe. After making the first batch of the muffins, I knew that I would use yogurt to substitute for some of the added fat in many of my treasured recipes. The yogurt helps to moisten and lighten up the cake’s consistency and is certainly a healthier alternative to sour cream or added oil/butter.
This coffee cake recipe is a perfect example. Omitting sour cream and adding apples to the original recipe makes for a flavorful moist morning treat. In fact, enjoy this comfort food anytime. Add a piping hot cup of tea or coffee and a good book…and you will be set for a lazy winter weekend afternoon.
Yogurt and Cinnamon Apple Coffee Cake
1 1/2 cups vanilla yogurt
2/3 cup oil
2 tablespoons lemon juice (optional)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, peeled, cored, and diced
2 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, cubed
Preheat oven to 350 degrees. Lightly spray with cooking spray, a 9×13″ baking pan. Mix together the yogurt, oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Fold in chopped apples. In a separate bowl, mix together flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon. Stir into liquid ingredients just until no lumps remain.
In a small bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar mixture. Bake for 45 to 55 minutes, cool before cutting cake.