Vanilla Yogurt Coffee Cake
☕️🍰 Fluffy, soft, sweet, and very close in taste and texture to boxed yellow cake mix but this cake is made from scratch. Made with simple ingredients and ready in an hour, it's a perfect cake for sharing! Coffee creamer and Greek yogurt keep this coffee cake moist so don't skip them!
Servings: 9 servings
Calories: 186cal
Equipment
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 large egg
- ½ cup Baileys Coffee Creamer (or your favorite coffee creamer such as French Vanilla, Vanilla, Cinnamon, Pumpkin Spice, Sweet Cream, etc. I recommend full-fat creamer with regular sugar rather than lower fat or sugarfree options)
- ⅓ cup vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted; use full fat for optional results)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract or to taste
Glaze
- 2 tablespoons Baileys Coffee Creamer (or your favorite coffee creamer)
- about 1 1/2 cups confectioners’ sugar
Instructions
Cake:
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside.
- In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla.
- Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.
Glaze
- To a small bowl, add the creamer, and slowly add the confectioners’ sugar.
- Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly.
- Evenly drizzle the glaze over the cake before slicing and serving.
Notes
Storage: Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed cakes at room temperature, but if you’re not, glaze only the portion you plan to consume immediately; I don’t recommend refrigerating the cake because it will dry out.
Nutrition
Serving: 1serving | Calories: 186cal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 105mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 30IU | Calcium: 58mg | Iron: 1mg
