Berry Cream Cake


We adore Amy’s Yogurt Coffee Cake Muffins around here.  They are so tender and sweet and light and just perfect alongside so many different breakfast foods.  I laugh because I feel like, in a way, I reverse engineered this recipe back to its “original” form.  Amy tweaked a coffee cake recipe into a muffin recipe and I twisted it right back to a coffee cake.  This recipe is, without a doubt, based off Amy’s muffins and I SO encourage you to make those suckers– so good!  Since some of the measurements are changed, however, I’m giving you my formula for a super yummy Berry Cream Cake:



  • 1/4 cup butter (straight from the fridge is great!)
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla OR raspberry extract
  • 3/4 cup berry-flavored yogurt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup flour (I just used unbleached, but 1/2 whole white wheat would be good too)


  • 1 tablespoon cold butter
  • 2 tablespoons white sugar
  • 1 tablespoon flour
  • a couple drops raspberry extract (this will lend a pale pink color and delicate flavor to the sugar topping)



Cream butter and sugar.  Add egg and beat just until mixed.  Add baking soda, baking powder, salt, and extract.  Alternately add flour and yogurt until well-combined.  Pour into greased 9″ round pan.  For topping, pour all ingredients in small bowl and, using fork or fingers, cut butter in to combine into a sugary crumb topping (like streusel, but pale pink).  Sprinkle evenly over surface of cake.  Bake at 350 for approx 20-22 minutes.


 linked to:
Tasty Tuesday
Tempt My Tummy Tuesday


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