I’ve always been a Greek yogurt fan, but the full on conversion to a Greek-yogurt-as-a-cooking-staple evangelist began when I started experimenting with Greek yogurt in loafs and cakes. And now that I’ve started, I can’t stop. IT IS AMAZING. Not only does it help you greatly reduce the butter needed, but it makes the texture perfectly fluffy and moist. The one-two punch is pairing it with avocado oil as I do in this recipe. Expect this to become a staple in my baked goods going forward!
(Makes a 9*5 loaf)
For the cinnamon crumble-
- 1/4 cup brown sugar
- 1/4 cup white whole wheat flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1.5 tbsp cold butter, cubed
For the loaf-
- 1/4 cup avocado oil (or canola)
- 3/4 cup nonfat plain Greek yogurt
- 2 tsp vanilla extract
- 2 large eggs
- 2/3 cup granulated sugar
- 1 1/3 cups white whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp ground cinnamon (1 tsp in batter and 1/2 tsp to sprinkle on top)
- 2 tsp brown sugar (to sprinkle on top)
- Prep first. Preheat your oven to 350F and line and lightly grease/ spray a loaf pan (I used a 9×5).
- Make your cinnamon crumble first. Mix all ingredients in a small bowl, except for a butter. Cut butter into thin slices, then using a fork, mash it into the flour to form the crumbs set aside.
- In a large bowl, mix together all wet cake ingredients. Then stir in the dry.
- Pour half of the cake batter into your loaf pan. Sprinkle in the cinnamon crumble, then layer the other half of the cake batter on top. Sprinkle 1 tbs brown sugar and 1/2 tbs cinnamon on top.
- Bake for 25 minutes, then do the toothpick test. If it comes out clean, pull the loaf. If not, bake for an additional 5 min (or until it does!). Mine took 40 minutes but every oven is different 🙂
What am I listening to as I make this? “Casio” by Jungle (I know, big Jungle week)
What if I want something with Greek Yogurt but not this?
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