Friday, August 8, 2008
This is a variation of one of my mom's classic recipes. It is very delicious and very popular! She even used to make her sour cream version for a college friend of mine, and when she heard he might be visiting last month, she made sure she had the ingredients on hand. When my friend didn't show, I encouraged her to make the coffee cake anyway since we were there on vacation and we love it too!
The coffee cake (both my variation and hers!) is delicious and goes quickly. I think my yoghurt version just might be a bit more delicious than hers...but don't tell her I told you! They are both moist and buttery and delectable, but the yoghurt version just has a little extra somethin' the sour cream cake is lacking. You might want to make one of each and do a taste test yourself!
Yogurt Coffee Cake
1/2 pound butter
1 cup sugar
1 heaping cup plain (or vanilla) yoghurt (I use Mountain High Original Style Plain Yoghurt)
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
1/2 cup brown sugar
1 heaping teaspoon cinnamon
Cream butter and sugar. Add eggs and blend well. Alternately add yoghurt and vanilla with flour, baking powder and soda and mix well. Set aside.
Mix together walnuts, brown sugar and cinnamon. Set aside.
Grease and flour angel food or bundt cake pan. Spread 1/2 of batter in pan and sprinkle with 1/2 of nut mixture. Cover with remaining batter and sprinkle with remaining nut mixture.
Bake in 350 degree F oven for 45 minutes. Let cool briefly, then turn out onto serving dish.