1 c White Mountain Foods’ Bulgarian Yogurt
1 c unsalted butter, softened
2 cups white sugar
1 tsp vanilla
2 c flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
Streusel: ¼ c flour, ¼ c packed brown sugar, ¼ c white sugar, ¼ tsp cinnamon, 3 TBSP cold butter
For the glaze: Combine 2 TBSP melted butter, 1 c powdered sugar, 1-2 TBSP milk, & ½ tsp vanilla
Preheat oven to 350°F. Grease & flour a 9 inch springform pan with nonstick spray & set aside. Blend together ingredients using a food processor, or mix together until crumbled. Set aside.
Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and the White Mountain Foods’ Bulgarian Yogurt and mix until smooth.
In a medium sized bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients mixing over low speed.
Pour half of the batter into a prepared pan. Sprinkle half of the streusel mixture over the top, then pour in remaining batter. Sprinkle the rest of the streusel mixture over the top.
Bake in preheated oven for 50-60 minutes until cake is cooked through. (You can use a toothpick to check and see if it comes out clean). Cool completely on a wire rack.
Drizzle glaze over cooked coffee cake, slice and enjoy!