Pinterest Fail or No Fail /Recipe Weekend: Yogurt Cinnamon Streusel Cake

As part of our Mom's Meet Ambassador Program, we recently were sent Stoneyfield Yogurt products to try and share with our fellow moms.Yes, we said a loud woo-hoo too!

As the hostess, I was a little stumped at how to best share a LARGE tub of Stoneyfield's French Vanilla Yogurt. There was obviously apple cinnamon dip. But with all the yogurt we would be sampling, I wanted something sorta non-yogurt too, you know what I mean?

I used to run to Google, now of course I head to Pinterest!

The first hit was the solution I picked:

Yogurt based Cinnamon Struesel Coffee Cake, instead of using fruit! Bingo!

Here's the original, Strawberry Yogurt Cake (from A Spicy Perspective):

                                                                   Source: aspicyperspective.com via Nicole on Pinterest

and here is how mine came out,

while looking pretty on the cake stand:

and after being cut:

And here is how I altered the recipe:

Yogurt Streusel Cake

Ingredients:

Cake:

1/2 cup butter (room temperature)

1 cup sugar

2 eggs

1 cup plain yogurt (low fat)

1 tsp vanilla

2 cups all-purpose flour

12 tsp baking soda

1 tsp baking powder

12 tsp salt

Streusel:

1/2 cup brown sugar

2 tbsps all-purpose flour

2 tsps cinnamon

2 tbsps melted butter

1/2 cup chopped pecans

Topping

2 tbsp water (can use lemon juice if you want that flavor)

1 p powdered sugar

Directions:

1. Preheat oven to 350. Grease and flour a 10 inch bundt or tube cake pan.

2.  In a large mixing bowl, cream the butter and sugar. Add eggs and mix well.

3. Add the yogurt and vanilla; stir to combine

4. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add to the butter mixture and mix well.

5. Then make the streusel: Mix the brown sugar, flour, cinnamon and butter until all the ingredients are combined and damp. Stir in the pecans.

6. Pour a light coating of the cake batter in the bundt pan, and spread with half the streusel mixture. Add pour batter on top, to a little over halfway and our the rest of the streusel in over the batter. Pour in remaining batter.

7. Bake for 40 minutes. Let cool in the pan 10 minutes before turning out onto a rack to cool further.

8. Once cooled whisk together the water and the powdered sugar. Drizzle over the top of the cake. (mine got a little thin, and the cake wasn't cooled enough, so it soaked into the cake...oops, but it was good anyways)!

Was it good? 

Hello, one slice left and Kiddo claimed it for her snack the next day at school!

So it's a definite thumbs UP, even though we altered the recipe by

taking out the strawberries!

It's on the agenda for Monday again, as Kiddo is asking for it!  

Apparently it is the perfect cake for welcoming in Fall!

Oh wait, yesterday was the first day of Fall!

HAPPY FALL YA'LL!!!!!!!!!

Disclosure / Disclaimer: I received this product for review  purposes on this blog, free of charge, from Stoneyfield, via Moms Meet. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.