Name: Mini Yogurt Coffee Cakes
Yield: Makes 6 cakes
Ingredients: 1/4 cup packed brown sugar; 1/3 cup sliced almonds, toasted; 1 tsp cinnamon; 6 tbsp butter, melted; 1/2 cup granulated sugar; 2 large eggs, beaten; 1 tsp vanilla extract; 3/4 cup plain low-fat yogurt; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 3 tbsp confectioners' sugar

Tip: Use plain lowfat yogurt in place of sour cream. Result: less fat, great flavor.

Recipe information

Yield
Makes 6 cakes

Ingredients

Filling

1/4 cup packed brown sugar

1/3 cup sliced almonds, toasted

1 tsp cinnamon

Cakes

6 tbsp butter, melted

1/2 cup granulated sugar

2 large eggs, beaten

1 tsp vanilla extract

3/4 cup plain low-fat yogurt

1 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

3 tbsp confectioners' sugar

Preparation

Preheat oven to 325°F. Butter all surfaces of a 6-cup mini Bundt pan with 1-cup molds. Combine brown sugar, almonds, and cinnamon; set aside. Beat together butter, granulated sugar, eggs, vanilla, and yogurt in a small bowl. Mix flour, baking powder, and soda in large bowl. Add the yogurt-and-egg mixture, and stir until just blended. Place about 2 tbsp batter in bottom of Bundt molds. Divide brown sugar filling evenly among molds. Fill molds evenly with remaining batter. Bake 25 to 30 minutes until cakes are firm to the touch and edges are brown and pull away from sides of pan. Cool 5 minutes in pan. Turn out on a rack and cool with flat side down. Lightly dust with confectioners' sugar before serving.

Nutrition Per Serving

Nutritional analysis per 1/2 cake: 195 calories

8.5 g fat (4 g saturated fat)

26 g carbohydrates

4 g protein

#### Nutritional analysis provided by Self

TagsCake Dessert Yogurt Dairy Side Breakfast Brunch Vegetarian Easy Baking Self