A Cuisinart classic. This timeless coffee cake is bound to become your family favorite.
Ingredients
Nonstick cooking spray
Swirl:
- ½ cup packed dark brown sugar
- ½ cup walnut halves
- 2 tablespoons cocoa powder
- 1 tablespoon ground cinnamon
Cake:
- 3 cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 2 cups full fat plain Greek yogurt, room temperature
Preparation
1. Preheat the oven to 350°F with the rack in the middle position. Lightly coat a 1-cup Bundt pan with nonstick cooking spray.
2. Put all the swirl ingredients into the work bowl fitted with the metal chopping blade. Pulse until the mixture is combined and the nuts are coarsely chopped, about 5 pulses. Transfer and reserve in a separate bowl.
3. Put the flour, baking powder, baking soda, and salt in a small bowl; reserve.
4. Put the butter, sugar, and vanilla into the work bowl with the chopping blade. Process until creamy, about 30 seconds. Add the eggs and yogurt and process until thoroughly mixed, about 30 seconds, stopping to scrape the sides of the work bowl as needed. Add the flour mixture and pulse 3 to 4 times to combine; do not overprocess – some streaks are OK at this point.
5. Transfer one third of the batter to the prepared pan and then top with half of the cinnamon swirl mixture. Add another third of the batter and then top with the remaining swirl mixture. Finally finish with the remaining batter and then, using a butter knife or a skewer, swirl to lightly combine the batter and cinnamon mixture.
6. Transfer the prepared cake to the oven and bake for about 1 hour, or until a cake tester inserted into the cake comes out clean. Allow to cool on a rack for 20 minutes before unmolding to cool completely.