In a medium-large bowl, combine the yogurt, sugar, eggs and the vanilla extracts. Whisk until well blended.
Remove ½ cup of the batter to a medium-size bowl (the bowl should be at least one cup) or a 1 cup measuring cup with a spout (works best). Add 2 tablespoons of brown sugar (light or dark), 2 teaspoons cinnamon and 1 tablespoon milk to this batter. Stir until nice and smooth.
Place the cake in the preheated oven and bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean or the center of the cake registers 200-205˚F on an instant thermometer (best way to tell when a cake is done). Be careful not to overbake. Remove the cake from the oven and allow to cool in the pan for 8 minutes, then flip it out onto a cooling rack (the bottom of the cake will become the top). While the cake is cooling in the pan, prepare the glaze.
Slowly brush approximately ¾ of the glaze over the top and sides of the cake. Some of the glaze will drip off but a lot of it will be absorbed by the cake. Keep brushing until there’s about ¼ left. Set the remaining glaze aside and allow the glaze to set. In the meantime, prepare the Churro cinnamon sugar topping.
See Café Tips above in the post for more detailed instructions and tips to ensure success. There is also a pictoral tutorial for how to pour the batter into the pan.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.