There is nothing I love more than cinnamon sugar. I crave snickerdoodles, snickerdoodle bread, cinnamon sugar toast, and when I am feeling fancy – coffee cake. Despite what you might think (based on my love of sweets) I generally try to eat healthy. So naturally adding greek yogurt to this gives it protein and makes it a healthy meal right? But really, the greek yogurt replaces sour cream and works to keep the coffee cake moist. If you don’t have greek yogurt or want to use sour cream instead, go right ahead. I hope you enjoy this recipe and that it becomes a staple in your brunch menu!
1/2 cups butter, softened
1 cup sugar
1 cup (8oz) plain greek yogurt
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans (optional)
Preheat the oven to 325˙.
In a small bowl, mix together the ingredients for the topping. Set aside.
In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
In a mixer, cream the butter and sugar until light and fluffy. Then, beat in the eggs, yogurt, and vanilla. Slowly add the dry ingredients and beat until just combined.
Pour half the batter into a greased 13×9 baking pan. Sprinkle half of the topping mixture over the batter. Add the remaining batter, then top with the remaining topping.
Bake at 325 for 40-45minutes until a toothpick comes out clean.