During this season of noshes, nibbles, buffets, potlucks, tree trims and other festive occasions, I am sure there are a few that you look forward to every year. One of my can’t miss gatherings is the annual holiday brunch that connects friends from the Kraft Kitchens. As you might imagine, a gathering of food pros brings out some of the best tasting dishes. Each of us brings a dish and hopefully we’re amicable about sharing the recipe. Now if folks don’t want to share the recipe, I can’t complain because I have one or two recipes that are in Charla’s confidential file.
Streusel Top Coffeecake is one of my faves and another food pro shared this recipe with me. I did tweak it just a little. It’s easy to bake, and pairs perfectly with coffee, hot cocoa or even eggnog. Now when you make it be prepared to share the recipe—folks will be impressed and they’ll want to bake it too.
Streusel Top Coffeecake
2 cups sugar
1 cup butter
2 large eggs
1 cup (8-ozs.) low-fat or non-fat plain yogurt*
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/3 cup sugar
2 teaspoons ground cinnamon
Preheat oven to 325º. Grease and flour a 9-inch spring form pan. Cream sugar and butter in large bowl until light and fluffy. Add eggs, one at a time, beating well after each. Fold in low-fat yogurt and vanilla. Combine flour, baking powder, and salt; fold into batter. Spread about half of batter into prepared pan. Combine pecans, 1/3 cup sugar, and cinnamon in a small bowl; sprinkle 3/4ths of pecan mixture over batter. Top with remaining batter and pecan mixture. Bake at 325º for 1 hour and 5 minutes or until a wooden pick comes out clean. Cool 10 minutes on a wire rack. Remove outer ring from pan. Yield: 12 servings
*NOTE: Recipe has not been tested with Greek-style yogurt
**Substitute 1 cup dairy sour cream, if desired.