Diva Tasting: Yogurt Coffee Cake…

Yogurt Coffee Cake
Pecan Topping:
1/2 Cup Chopped Pecans
1/4 Cup White Sugar
1/4 Cup Brown Sugar
Coffee Cake:
1 Serving Nonstick Cooking Spray
1 Cup Brown Sugar
3 Tablespoons Unsweetened Applesauce
3 Tablespoons Coconut Oil
2 Tablespoons Butter, Softened
1 Cup Plain Greek Yogurt
1/3 Cup Sour Cream
2 Teaspoons Baking Soda
1 Cup All-Purpose Flour
1 Cup Whole Wheat Flour
2 Large Eggs, Beaten
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Teaspoons Ground Cinnamon
  1. Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt(R)) with cooking spray.
  3. Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
  4. Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.

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