This is a perfect coffee cake that is lighter than your average sour cream laden options. It is still made with the pure taste of sweet butter, just less of it and features yogurt instead of sour cream. No one needs to know.
Light Swirl Coffee Cake
Preheat oven to 350 degrees F. Butter and flour a bundt or tube pan. Tap away excess flour. Set aside.
In the bowl of a mixer fitted with a paddle attachment , sift together flour, baking powder, baking soda, salt, and cinnamon . Stir in sugar. Add the soft butter and ½ the yogurt and mix on low speed for about 2 minutes, just until mixture starts to come together.
In a medium bowl, whisk together the eggs, vanilla, lemon juice, apple butter and rest of yogurt. Add this mixture to the flour mixture in three batches, beating in between additions. Scrape down the sides and beat for 1 minute on medium speed, until batter is smooth.
Transfer half the batter to another small bowl. Add the cocoa powder to one batch and stir with rubber spatula to combine thoroughly. Pour chocolate batter carefully into other half and fold just twice to create swirl. Pour batter into prepared pan, gently.
Bake on the middle rack of oven for 45 to 55 minutes. Cake is done when a knife inserted in the center comes out clean and top is golden. Leave cake in pan and cool on a wire rack for 20 minutes.
Meanwhile, make glaze by combining all ingredients in small saucepan , until it comes to a boil.
Remove cake from pan, flip upside down and drizzle with glaze. Cool completely.