Yogurt Coffeecake
A moist and flavorful yogurt coffeecake with a tender crumb, subtle sweetness, and hints of vanilla. Perfect for breakfast, brunch, or teatime enjoyment.
Ingredients
Instructions
- In a mixer, cream together the softened margarine and light brown sugar.
- Add the egg yolk and vanilla extract; beat until the mixture is fluffy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the fruit-flavored yogurt, and blend well after each addition.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don’t have fruit-flavored yogurt on hand, plain yogurt with a splash of fruit juice or puree can work as a substitute. You can enhance the texture by adding a handful of nuts or chocolate chips to the batter.
Serving Suggestions
This yogurt coffeecake is perfect for breakfast or as a mid-afternoon snack. Dust with confectioners' sugar before serving for an elegant touch. It pairs beautifully with a cup of coffee or tea. For a complete meal, serve alongside a fresh fruit salad or yogurt parfait, enhancing the flavors of your dish.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yogurt Coffeecake contains roughly 504 calories, with 4g protein, 71g carbohydrates, and 8g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2221mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just the yolk?
Yes, you can use a whole egg instead of just the yolk. It may make the coffeecake slightly denser, but it will still be delicious. Just make sure to adjust the mixing time to ensure the batter is well combined.
How can I make this recipe gluten-free?
To make this yogurt coffeecake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that your baking powder and other ingredients are also gluten-free to avoid any cross-contamination.
Can I freeze the coffeecake?
Absolutely! You can freeze the coffeecake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).