Craisin-Walnut Coffee Cake with Greek Yogurt

Jessica Merchant
  • Yield: 20 servings


1/2cup butter
1 1/2cups granulated sugar, divided
2 eggs
1teaspoon vanilla extract
1cup plain 2-percent Greek yogurt
2cups sifted all-purpose flour
1 1/2teaspoons baking powder
1teaspoon baking soda
1/4teaspoon salt
1cup chopped walnuts or pecans
1tablespoon ground cinnamon
1 1/2cups craisins or raisins


  1. Cream butter and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Blend in the Greek yogurt. Sift flour, baking powder, soda, and salt into another bowl; blend into the creamed mixture, mixing well.
  2. Spread half of the batter in a greased and floured 9-inch square pan, or bundt pan. Mix nuts with 1/2 cup of sugar and cinnamon; sprinkle half of the nut mixture over the batter. Sprinkle all 1 1/2 cups craisins over nut layer. Spoon remaining batter evenly over the raisins; spread carefully. Sprinkle remaining nut mixture over the top.
  3. Bake at 350F for 40 to 50 minutes, until pick, inserted in middle, comes out clean. Cool in bundt pan 10 to 15 minutes, then remove pan and put on rack. Serve warm. Glaze, if desired and decorate.

Nutritional Info *per serving

  • Calories 231
  • Fat 9g
  • Saturated Fat 4g
  • Cholesterol 35mg
  • Sodium 157mg
  • Carbohydrate 35g
  • Fiber 1g
  • Sugars 22g
  • Protein 4g