Name: Vanilla Yogurt Coffee Cake
Yield: Serves 16
Cuisine: American
Ingredients: 1 Tbsp pure vanilla extract; 2 eggs; 1 cup [240 ml] mild olive oil or vegetable oil; 2 egg yolks; 1¼ cups [175 g] all-purpose flour; 3¼ cups [455 g] all-purpose flour; 2⅓ cups [465 g] granulated sugar; 1¼ tsp baking powder; 1¾ cups [420 g] plain whole Greek yogurt; Confectioners’ sugar for dusting; 1½ tsp baking soda; 1 cup [200 g] packed dark brown sugar; ½ cup [110 g] unsalted butter, melted and cooled slightly; ¾ tsp table salt; 1 tsp ground cinnamon

Preparation info

Serves
16

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Successful Baking for Flavor and Texture (1934) won me over with its gorgeous pink cover. I found a simple coffee cake recipe there and I substituted oil for the butter and added a couple of egg yolks to make it as moist as possible. With Greek yogurt so popular these days, I decided to use it instead of buttermilk—it gives the cake a wonderful tang. I also added a generous amount of vanilla (strangely, the original recipe called for none!). A buttery