Deliciously Moist Almond Butter Yogurt Coffee Cake with Zesty Lemon Cream Cheese Glaze
Start your morning off right with this indulgent yet perfectly balanced Almond Butter Yogurt Coffee Cake. Infused with the richness of almond butter and the tenderizing power of vanilla yogurt, this cake is exceptionally moist and flavorful without being overly sweet. The crowning glory? A bright, tart lemon cream cheese frosting that adds a delightful zing and elevates every bite. It’s truly the icing on the cake!
Disclosure: This post is sponsored by Stonyfield and Woodstock Foods. While I was compensated and given free product in exchange for this post, as always, all opinions and the recipe are my own. Thank you for supporting the brands that support Cake ‘n Knife!
There are some memories that just stick with you, weaving themselves into the fabric of your life. For me, one of the most cherished childhood memories is the tradition of Sunday brunch at my grandparents’ house. It wasn’t just a meal; it was an event. The entire extended family – my mom’s four siblings, their children, and even grandchildren – would gather, transforming the house into a vibrant hub of laughter, warmth, and, of course, incredible food.
The kitchen was always the heart of the home, bustling with activity. My mom would expertly whip up eggs, while my uncles good-naturedly bickered over who got the crispiest bacon. Amidst the endless cups of coffee, there was always a special baked treat. From fluffy doughnuts to tender muffins and, most often, a comforting coffee cake, these sweets were the perfect complement to our family gatherings.
Reconnecting with Culinary Traditions
Lately, I’ve found myself longing for that comforting sense of tradition in my kitchen. As spring blossoms, bringing with it a renewed energy and a craving for fresh, vibrant flavors, I felt it was the perfect time to get back into “brunch mode.” And what better way to honor those cherished memories than by creating a coffee cake that truly embodies the spirit of my grandma’s kitchen?
My grandma was, without exaggeration, the Julia Child of our family. Her culinary skills were legendary, and her palate was exquisitely refined. To say she would approve of a recipe is the highest praise imaginable. And honestly, I truly believe this Almond Butter Yogurt Coffee Cake would make her incredibly proud. It’s a bold statement, but this cake is truly something special.
What Makes This Coffee Cake Unforgettable
This isn’t just any coffee cake; it’s an experience. Several elements come together to create a cake that is truly off-the-charts delicious and stands out from the rest. Let’s delve into what makes it so special:
The Secret to Unparalleled Moistness: Yogurt and Almond Butter
The first thing you’ll notice about this coffee cake is its incredible texture. It’s unbelievably moist and light, a characteristic often hard to achieve in baking. The magic lies in two key ingredients: creamy vanilla yogurt and rich almond butter. The yogurt acts as a tenderizer, adding moisture and a subtle tang that enhances the overall flavor without making it heavy. Combined with the almond butter, which imparts a nutty depth and a wonderfully smooth richness, the cake achieves a dreamy texture that is both indulgent and fluffy in every single bite. This unique combination creates a cake that is truly melt-in-your-mouth tender, a hallmark of superior baking.
A Burst of Brightness: Zesty Lemon Cream Cheese Glaze
While the cake itself is a masterpiece of flavor, the lemon cream cheese frosting takes it to another level. This isn’t just a simple glaze; it’s a vibrant, tart counterpoint to the cake’s sweetness. The refreshing burst of acidity from the fresh lemon juice perfectly balances the rich almond and vanilla notes of the cake. The creaminess of the frosting adds another layer of texture, ensuring that each spoonful is a complex symphony of flavors and sensations. It’s like a ray of sunshine, making your taste buds dance with delight.
The Perfect Crunch: Sweet Streusel Topping
No coffee cake is complete without a delicious streusel topping, and this recipe delivers. A generous crumble of sweet, buttery streusel scattered over the top provides an irresistible crisp exterior. This adds a delightful textural contrast to the soft, tender cake underneath, creating a satisfying crunch with every bite. The streusel isn’t just for texture; its rich, caramelized notes further enhance the overall flavor profile of the cake, making it truly irresistible.
Why You’ll Love Baking This Coffee Cake
Beyond its incredible taste and texture, this Almond Butter Yogurt Coffee Cake offers a comforting baking experience. It’s a recipe that invites you to slow down, enjoy the process, and create something truly special for yourself and your loved ones. The blend of rich almond, creamy vanilla, and bright lemon makes it versatile for any occasion, from a leisurely weekend brunch to an elegant dessert for guests. Paired with a steaming cup of your favorite coffee, your day is guaranteed to start on the most delightful note.
Tips for Baking Success
To ensure your Almond Butter Yogurt Coffee Cake turns out perfectly every time, keep these simple tips in mind:
- Room Temperature Ingredients: Make sure your unsalted butter, eggs, cream cheese, and yogurt are at room temperature. This allows them to cream together smoothly, creating a uniform batter and a lighter, airier cake.
- Do Not Overmix: After adding the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour too much, resulting in a tough cake.
- Perfect Streusel: When making the streusel, use cold, cubed butter. Pinching it with the dry ingredients helps create those desirable pea-sized crumbs that give the streusel its signature texture.
- Test for Doneness: The best way to check if your coffee cake is baked through is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
- Cooling is Key: Allow the cake to cool completely on a wire rack before applying the lemon cream cheese glaze. Glazing a warm cake will cause the frosting to melt and run off, instead of forming a beautiful, creamy layer.
- Glaze Consistency: If your glaze is too thick, add milk a teaspoon at a time until desired consistency is reached. If it’s too thin, add a little more powdered sugar.
Serving and Storage
This coffee cake is best served fresh, ideally alongside a warm cup of coffee or tea. It also pairs beautifully with fresh berries or a side of crispy bacon for a full brunch spread. Leftovers can be stored at room temperature in an airtight container for up to 2-3 days, or in the refrigerator for up to a week. For longer storage, you can freeze individual slices, tightly wrapped, for up to 2-3 months. Simply thaw at room temperature before enjoying.
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This Recipe’s Must Haves
- Wilton Excelle Elite 10 Inch Springform Pan
- KitchenAid 7-Quart Pro Line Stand Mixer
- Ultra Cuisine Stainless Steel Thick Wire Cooling Rack
Pin this Almond Butter Yogurt Coffee Cake recipe for later!
Almond Butter Yogurt Coffee Cake
ingredients
- 12 Tbsp unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cups plain Stonyfield yogurt
- 1/3 cup Woodstock Almond Butter
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- STREUSEL
- 1/4 cup light brown sugar
- 1/3 cup all purpose flour
- Pinch of salt
- 3 Tbsp cold unsalted butter cubed
- GLAZE
- 3 oz cream cheese softened
- 2 Tbsp butter softened
- 2/3 cups powdered sugar
- 1/4 tsp vanilla
- 1 tsp fresh lemon juice
- 3 Tbsp milk
instructions
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Preheat oven to 350 degrees F (175 C). Grease a 9-inch springform pan with butter and lightly flour it, tapping out any excess. This ensures a clean release for your cake.
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In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and creamy, which should take approximately 4 minutes. This creaming process incorporates air, making the cake tender. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Then, add the vanilla extract, almond extract, plain Stonyfield yogurt, and Woodstock Almond Butter. Continue to beat on medium speed until all ingredients are just well-combined and smooth. Be careful not to overmix at this stage.
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In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in the stand mixer bowl, mixing on low speed until just combined. Mix only until no streaks of flour remain; overmixing will result in a dense cake.
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Prepare the streusel topping: In a small bowl, combine the light brown sugar, all-purpose flour, and a pinch of salt. Add the cold unsalted butter (cubed). Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture is key for a crisp streusel.
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Pour the prepared cake batter evenly into the greased and floured springform pan. Sprinkle the streusel topping generously over the entire surface of the batter.
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Bake in the preheated oven for 50 minutes to 1 hour. The baking time can vary depending on your oven, so check for doneness by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done.
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Once baked, remove the cake from the oven and let it cool in the springform pan on a wire rack for about 15-20 minutes. Then, carefully release the sides of the springform pan and transfer the cake to the wire rack to cool completely. It’s crucial for the cake to be completely cool before frosting.
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While the cake is cooling, prepare the lemon cream cheese glaze. In a medium bowl, use an electric mixer to beat the softened cream cheese and softened butter together until smooth and creamy, with no lumps (about 2-3 minutes). Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium and beat until fluffy. Stir in the vanilla extract, fresh lemon juice, and milk. Beat until the glaze is smooth, pourable, and reaches your desired consistency. If it’s too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
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Once the cake is completely cool, generously drizzle the prepared lemon cream cheese frosting over the top. You can use a spoon or transfer the frosting to a piping bag for a more decorative finish. Slice and serve immediately, perhaps with an extra sprinkle of almond slivers for garnish. Enjoy your homemade, wonderfully moist coffee cake!