Yogurt Coffee Cake
Indulge in the irresistible charm of this Yogurt Coffee Cake, a moist and fluffy treat that marries rich buttery flavor with a perfectly spiced cinnamon streusel. Made with creamy plain Greek yogurt, this cake boasts a soft, tender crumb, while layers of brown sugar and optional nutty pecans add a delightful crunch to every bite. With just 20 minutes of prep time and simple ingredients you likely have in your pantry, this coffee cake is a versatile go-to for breakfast, brunch, or dessert. Finished with a light dusting of powdered sugar, it’s the perfect pairing for your favorite cup of coffee or tea!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsalted butter, softened
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 0.25 cups milk
- 0.5 cups chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
In a separate mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Then mix in the vanilla extract and yogurt until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Do not overmix. Stir in the milk until smooth.
In a small bowl, combine the brown sugar, chopped nuts (if using), and the remaining teaspoon of cinnamon to make the streusel topping.
Spread half of the cake batter into the prepared baking dish. Sprinkle half of the streusel mixture evenly on top. Then spread the remaining batter over the streusel layer and finish with the remaining streusel on top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 15 minutes before slicing.
Optional: Dust the cooled cake with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 47.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
