Wednesday, December 28, 2011

Craisin Walnut Coffee Cake with Greek Yogurt

I always make this coffee cake for Christmas morning and this cake can also appear at Christmas dinner, because it it that good.  Actually you can make this for any occasion,  or just because.  The cake is a moist, delicious cake with a filling of craisins or raisins, broken walnuts, brown sugar, and of course, cinnamon.  The cake was always made with Sour Cream, but this year I have fallen in love with Greek Yogurt, so I subbed the yogurt for the sour cream. The cake seemed more moist, and rose taller. I also had to revise the name of the coffee cake from Sour Cream Coffee Cake to Craisin Walnut Coffee Cake with Greek Yogurt, whatever you call the cake, it is divine. The original recipe was from my trusty Better Homes and Gardens Cookbook, 1967.

Here is the cake before I cut into it.

I also made another half of a recipe to make these little tree molds for breakfast Christmas morning. We were taking the cake to our Christmas dinner in the city.

Craisin Walnut Coffee Cake with Greek Yogurt                     
 Adapted from Better Homes and Gardens Cookbook Circa1967

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup Greek yogurt
  • 2 cups all-purpose flour, sift before measuring
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped pecans or walnuts
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 1/2 cups raisins  or craisins
Cream butter and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Blend in the Greek yogurt. Sift flour, baking powder, soda, and salt into another bowl; blend into the creamed mixture, mixing well. 

Spread half of the batter in a greased and floured 9-inch square pan, or bundt pan. Mix nuts with 1/2 cup of sugar and cinnamon; sprinkle half of the nut mixture over the batter. Sprinkle all 1 1/2 cups craisins over nut layer. Spoon remaining batter evenly over the raisins; spread carefully. Sprinkle remaining nut mixture over the top.

Bake at 350° for 40-50 minutes, until pick, inserted in middle, comes out clean.  Cool in bundt pan 10-15 min. then remove pan and put on rack.  Serve warm. Glaze, if desired and decorate.  Enjoy!


  1. Wow, Becky-The only 1967 cookbook I have, is a Hungarian cookbook from my mom, with all the old recipes, and metric measurements which I still have not mastered well yet, and I do have a 1977 Good Housekeeping Cookbook of mine, that I just now pulled out to check for old recipes. Oldies, but "goodies" is what I say!
    Your coffee cake looks incredible, and the Christmas tree shape ones are so pretty, as well.
    What a great idea to lighten the recipe up with the Greek Yogurt! Thanks for sharing:DDD

  2. Elisabeth- The oldie but goodie recipes gave me a chance to make lighter, healthier, product, hopefully. I only have loose pages of that 1967 cookbook left, which are yellowed and stained, but I treasure them;)

    Everything is better, when it is made with love.

  3. OH, how I LOVE coffee cake! The addition of the Greek Yogurt would make it nice and tender, and I love the tang yogurt gives.
    From your smiling facebook photo it looks like you did indeed have a wonderful holiday! Happy New Year to you as well!!

  4. That first picture really has me hooked-especially the delicious streusel running through the center of the slice. Nice tip on the greek yogurt substitution-good to know. The individual tree ones sure do look festive-Enjoy your Christmas dinner in the city!

  5. Kim-Thank you for your sweet words. We did have a nice holiday!

    Tina-The filling makes this cake with the craisins and walnuts.

  6. You can't beat a classic recipe no matter what you call it! This looks delicious, Becky...and I'd be eating a slice for breakfast AND for dessert!!!

  7. Lizzy- This cake is hard to resist, especially when it's warm.

  8. It is amazing, some of the greatest recipes originated from Better Homes and Gardens or Good Housekeeping cookbooks. This one is certainly a winner.

  9. This is a delicious cake I will have to make for breakfast. Looks so moist and just wonderful:)

  10. This sounds like a delicious coffe cake, perfect for breakfast or anytime. I love your pictures, the cakes are so pretty.

  11. Oh Becky this looks perfect..Love how you made it and recipe is really must try!
    Have a blessed New Year!!

  12. bookcasefoodie-Sometimes the oldies are the goodies!

    Lora- this is a moist delicious for anytime of the day:)

    Dawn-thank you for your sweet comments. I certainly appreciate them.

    Sandra- I hope that you ahve a HAppy New Year, and I'm looking forward to more wonderful things form your blog.

  13. Although I am not a big sweet eater, that photo with the filling in the center close up is making me drool, I am afraid I would eat this whole cake, you just converted me! Happy NEW YEAR!!!

  14. Claudia-this cake is dangerous to have in the house. However, I did lighten it up a bit, with the non fat Greek Yogurt, instead of all the fat in sour cream:)

    Happy New Year and a great 2012 to you and your family

  15. This has all my favorite craisins and am always looking for new ways to use them. Happy New Year, sweet Becky!!

  16. This cake looks scrumptious! I would love to have a big slice of this right now.

  17. Wendy-Happy New year to you and Michael! Maybe we will get to meet this summer!

    Russell-Yes, this cake is so good. Happy New Year!

  18. Those tree cakes are the cutest things ever, almost too cute to eat. I hope you'll come by and link your cake up to Sweets for a Saturday.

  19. Una verdadera exquisitéz luce esponjoso y delicado,abrazos y buen año nuevo.

  20. You mention brown sugar in your description,but only granulated sugar is listed in the ingredients.??????


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