Description
A soft vanilla Greek yogurt cake swirled with a creamy chocolate cheesecake filling and topped with a thick, buttery brown sugar crumb, baked in one 9 x 13 inch pan.
Ingredients
For the crumb topping: 1 1/4 cups (156 g) all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, melted
1/2 teaspoon vanilla extract
For the chocolate cheesecake swirl: 8 ounces (227 g) cream cheese, softened
1/3 cup (67 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
3 ounces (85 g) semi-sweet or dark chocolate, melted and slightly cooled
For the yogurt cake: 2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup (245 g) plain Greek yogurt
1/4 cup whole milk
Instructions
1. Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan and line it with parchment paper, leaving an overhang on the long sides.
2. Make the crumb topping: in a bowl, mix the flour, brown sugar, granulated sugar and salt. Stir in the melted butter and vanilla until large, moist clumps form. Set aside.
3. Make the chocolate cheesecake swirl: beat the softened cream cheese and 1/3 cup sugar until smooth. Beat in the egg and vanilla, then beat in the melted, slightly cooled chocolate until smooth. Set aside.
4. Make the cake: whisk the flour, baking powder, baking soda and salt together.
5. In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
6. Add the dry ingredients in two parts, alternating with the Greek yogurt and milk, mixing just until combined.
7. Spread two-thirds of the batter into the pan. Dollop the chocolate cheesecake mixture over the top and spread it gently into an even layer, leaving a small border around the edges.
8. Dollop the remaining batter over the cheesecake layer. Drag a knife through the layers in a few figure-eight motions to create a swirl, without mixing too much.
9. Sprinkle the crumb topping evenly over the batter, pressing lightly so it sticks.
10. Bake for 40 to 45 minutes, until a toothpick inserted in the cake (not the cheesecake swirl) comes out with only a few moist crumbs.
11. Cool in the pan for 30 minutes, then lift out using the parchment, cool for another 30 minutes, and cut into squares. Refrigerate leftovers.
Notes
No tested source with these exact amounts could be opened. This is an original recipe developed for Poulef to match the photos, from Poulef’s Greek yogurt cake and streusel crumb cake ideas plus a chocolate cream cheese swirl. The bake time is an estimate. It is untested, so test it once before publishing.
Use full-fat or 2% plain Greek yogurt. Nonfat works but gives a drier cake.
The chocolate cheesecake layer may look slightly soft in the center when done. It sets as it cools.
Yield (15 pieces) and nutrition are estimates.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 427
- Sugar: 32g
- Sodium: 258mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 88mg