Greek Yogurt and Berry Coffee Cake

A lower-fat and higher-protein morning treat.

Prep Time20

Cook Time50

Course: Breakfast, Dessert

Keyword: breakfast, coffee cake, Dessert, greek yogurt

Servings:

Calories: 210kcal

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, add the flour, baking powder, baking soda and salt; whisk well to combine. Set aside.
In a large bowl, use a handheld mixer to beat the butter and sugar until light and fluffy. Mix in applesauce. Add the eggs one at a time and beat to combine. Add the vanilla. Add the flour mixture and yogurt alternately to butter mixture and stir to combine. Scrape down the sides of the bowl as needed. And be sure not to overmix once the flour is added, stir just until it's combined.
Lightly spoon half the batter into the baking pan. Spread half the berries over the batter, then spoon the remaining batter into the pan. Top with remaining berries. Sprinkle with the turbinado sugar. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean. Serve warm or at room temperature.
Store leftovers in the refrigerator for up to 5 days. They’re delicious slightly warmed in a microwave or toaster oven.

To accurately measure flour, lightly spoon it into a dry measuring cup and level with the back of a knife. If you overpack flour, the finished outcome of your baked goods will be dry and dense. Instead of turbinado sugar, you can double the streusel topping from the Cranberry Streusel Muffins (page 202) and use it to top the coffee cake before baking.
If you don't have applesauce, you can increase the amount of butter by 1/2 cup (one stick) or substitute 1/2 cup avocado oil. Both of those options will obviously increase the fat content in the finished coffee cake, though!