I love coffee cake. You know you love it too. This recipe is moist, dense, and perfect for any meal, not just breakfast. For the record, this is excellent with my heavenly iced coffee in case you were wondering. I wanted to make a coffee cake that was still a real treat and cut out some of the extra fat by subbing in my ‘go-to’ Chobani non-fat greek yogurt. (Yes, still OBSESSED) This masterpiece was the result of some tinkering with a recipe I found on Food Wandering in Asia and JoAnn did a great job with it. I took a close look at it and realized I couldn’t cut all of the butter out of it to maintain the crumbly texture I wanted in the topping and with the batter and decided to leave some of the butter in but replace half of the cream cheese with greek yogurt and all of the sour cream with greek yogurt. If you don’t work in ounces, know that there are 8 ounces in a cup so 4 oz. = 1/2 cup. I cut some of the sugar and decided against jam/jelly for the filling, using fresh berries I had froze when they were in season. If you need a handy dandy conversion chart, here’s a good one to help you out in the kitchen. I know I could get this recipe to be gluten free or use only agave or xylitol, but you know what? I like it just the way it is. So, that’s my story and I’m sticking to it!
I would like to continue to show my undying love for Chobani and their high quality products. Since I am a dairy farmers daughter, my parents are happy to see me eating dairy but promoting it in any way I can so they can continue to get by with the price of milk. If you’re not a dairy farmer or agriculture producer and you are reading this, know one and ONLY ONE thing about production agriculture: take whatever you pay at the store, take 1/3 of that sticker price, and that’s approximately what the producer/farmer/grower made to get it to your table. Now, take that 1/3 and split that six times and 1/6 of that is the profit after the farmer/grower/producer pays the bills to produce the product. While the math is not picture perfect, it’s pretty close and gives you a rough estimate of the troubled time American agriculture is in as well.
I will get off of my tiny soapbox now so you can enjoy this cake!
15 min. pre + bake time
Butter Cake & Crumb Topping
2 cups all purpose flour
1/2 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup non-fat greek yogurt, plain
1 large egg
1 tsp vanilla extract
Cream Cheese Filling
4 oz low-fat cream cheese, room temperature
4 oz non-fat greek yogurt, plain
1/4 cup sugar
1 large egg
1 1/2 cup fresh strawberries, cut into pieces or mashed if using frozen
Preheat the oven to 350F. Line an 8 inch springform pan with parchment or wax paper.
Prepare the cream cheese filling.
Beat the cream cheese and greek yogurt on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
Prepare the cake.
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
In another bowl, beat the greek yogurt, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.