Foryoueats: Easy One-Bowl Coffee Cake Recipe

Name: Foryoueats: Easy One-Bowl Coffee Cake Recipe
Ingredients: 4 ounces light brown sugar (about 1/2 cup, packed; 115g); 2 1/2 ounces whole wheat flour (about 1/2 cup, spooned; 70g); 1 tablespoon (5g) ground cinnamon; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; Shy 1/4 teaspoon ground cardamom; 2 ounces unsalted butter (about 4 tablespoons; 55g), soft, about 70°F (21°C); 14 ounces plain or quick-toasted sugar (2 cups; 395g); 6 ounces unsalted butter (about 12 tablespoons; 170g), about 65°F (18°C); 4 teaspoons baking powder; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/2 ounce vanilla extract (1 tablespoon; 15g); 3 large eggs, brought to about 65°F (about 5 1/4 ounces; 150g), see note; 12 ounces all-purpose flour, such as Gold Medal (about 2 2/3 cups, spooned; 340g); 14 ounces plain Greek yogurt (about 1 3/4 cup; 395g), any percentage will do, brought to about 65°F (see note)

foryoueats.com

This easy one-bowl coffee cake recipe combines a tender and moist cake with a brown sugar and cinnamon topping. It's made with simple ingredients and whipped up

View full recipe on foryoueats.com

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Ingredients

4 ounces light brown sugar (about 1/2 cup, packed; 115g)
2 1/2 ounces whole wheat flour (about 1/2 cup, spooned; 70g)
1 tablespoon (5g) ground cinnamon
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
Shy 1/4 teaspoon ground cardamom
2 ounces unsalted butter (about 4 tablespoons; 55g), soft, about 70°F (21°C)
14 ounces plain or quick-toasted sugar (2 cups; 395g)
6 ounces unsalted butter (about 12 tablespoons; 170g), about 65°F (18°C)
4 teaspoons baking powder
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/2 ounce vanilla extract (1 tablespoon; 15g)
3 large eggs, brought to about 65°F (about 5 1/4 ounces; 150g), see note
12 ounces all-purpose flour, such as Gold Medal (about 2 2/3 cups, spooned; 340g)
14 ounces plain Greek yogurt (about 1 3/4 cup; 395g), any percentage will do, brought to about 65°F (see note)