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Coffee Cake

Coffee Cake
Christopher Mohs

This recipe and more available in “Great Eats! In A New York Minute. Or Two”.  Sign up for our newsletter by August 31, 2015, and be entered to win your very own autographed copy.


3 tbls Applesauce
3 tbls Butter
1 1/2 cups Granulated Sugar
1 1/4 cup Vanilla Greek Yogurt
3 Extra Large Eggs
1 1/2 tsp. Pure Vanilla Extract
2 1/2 cups Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt

1/3 cup Dark Brown Sugar
1/2 cup Flour
1 1/2 tsp. Cinnamon
1 tsp. Ground Cloves
1/4 tsp. Salt
4 tbsp. Unsalted Butter
3/4 cup Chopped Walnuts


Preheat oven to 350 degrees.  In a bowl, sift together flour, baking powder, baking soda and salt and set aside. In the mixing bowl, add together sugar, applesauce. Mix together until combined and add the eggs one at a time followed by the vanilla extract. Turn mixer on medium-high and mix until light and fluffy (3-5 minutes).

Next add in a third of the flour mixture, then half of the greek yogurt and alternate ending with the flour mixture, mixing each step until just combined.

In a separate bowl, combine all the ingredients for the streusel and mix with a pastry cutter until it forms a crumble.

In a greased non-stick tube pan, place half of the cake batter and level it out.  Sprinkle half of the streusel mixture over the cake batter and layer the rest of the batter on top finishing with another layer of streusel on the very top.

Bake at 350 degrees for approximately 50-60 minutes or until a toothpick tester comes out clean.  Let cool and enjoy.

I usually make this the night before when I have guests and refrigerate overnight. Such a no fuss delicious way to start the morning.