Streusel-Swirl Coffee Cake
- 8 tablespoons unsalted butter, softened
- 1¼ cup sugar
- 1 vanilla bean split, scraped and reserved
- 3 large eggs
- 1¾ cup cup flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup low fat Greek yogurt
- ½ cup dark brown sugar, packed
- ½ cup walnuts, coarsely chopped
- 1 tablespoon cinnamon
Beat butter and sugar with vanilla bean seeds until pale yellow and fully, 3 to 5 minutes. Beat in eggs, one at a time, mixing after each addition until batter is smooth.
Whisk together dry ingredients. Beat in one third of yogurt to the butter egg mixture followed by a third of the dry ingredients, repeating until blended. Pour half the batter into a greased 9x13-inch baking pan lined with parchment paper. Toss together dark brown sugar with walnuts and cinnamon and sprinkle half on top followed by the remaining batter and streusel. Using a table knife, marble the streusel through the batter.
Bake in preheated 350 F oven for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Makes 12 to 15 servings.
Eleven Madison Park Staff, New York