WHAT YOU'LL NEED
Greek Yogurt Cake Base
- 12 TBSP unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups Greek yogurt
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup light brown sugar, packed
- 2/3 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted cold butter, cubed
How to Make
Preheat oven to 325°F.
In a large bowl, cream together room temperature butter and sugar, should be light and fluffy, do not over whip.
Stop and scrape down the sides and bottom of bowl.
Now add in one egg at a time, mixing in between each addition. Stop and scrape down the sides and bottom of bowl.
Combine the vanilla extract and Greek yogurt.
Separately combine the flour, baking powder, baking soda and salt.
Add 1/3 of the flour mixture to the egg mixture, followed by 1/3 of the yogurt mixture. Repeat two more times until all the ingredients are incorporated.
Combine all cinnamon streusel ingredients with fork, until it reaches a crumbly consistency, do not over mix into paste.
Fill a greased muffin tin or mini loaf pan 1/3 with batter, sprinkle thin layer of cinnamon streusel mixture of top of batter, repeat process one other time, so that muffin tin or loaf pan is filled 2/3 with streusel on top.
Bake for 12-15 minutes