Greek Yogurt Coffee Cake
Greek Yogurt Coffee Cake – a moist and delicious coffee cake recipe made with Greek yogurt. It’s sprinkled with a crumbly streusel topping then drizzled with a sweet vanilla glaze.
This recipe came about by using what I had on hand in order to satisfy one of those “I-must-have-it-now” cravings. Do you ever get one of those? They happen to me more often than I’d probably like to admit. 😉
For some reason, I’ve been dreaming of coffee cake for the past couple of weeks and have been telling myself that I really needed to just try my hand at making one. I had a couple of recipes that I’ve been eyeing for a long time inside some of my old church cookbooks (those are my FAVORITE cookbooks, by the way). But, when I finally started to gather all of my ingredients, I realized I was missing one thing that both of those recipes called for: sour cream.
Now, I’m not really a fan of dragging both of my kids out of the house and to the store just for one little thing, so I decided to see if there was a way I could improvise. I raided my fridge and suddenly the light bulb in my head went off when I spotted one of my favorite foods, and favorite ingredients to cook with: Greek yogurt!
I wasn’t sure how the coffee cake would turn out, but I’m VERY pleased to say that it’s AMAZING! The Greek yogurt makes it nice and moist and I just love a good streusel topping.
Now, the Greek yogurt isn’t really adding any health benefits, seeing as how there’s still plenty of butter and sugar in here. BUT, it really does something nice to the cake and gives it a wonderful moist texture. And the drizzle of vanilla glaze at the end just takes it over the edge! Man, I’d like this for breakfast, lunch, dinner, or anytime of day. Hand me another cup of coffee, a slice of this, and I’m good!
I actually made this coffee cake twice in two days because my two year got a little stealthy and stuck her hand into the first one I made and gobbled it down like it was going out of style! It was beyond repair as far as picture-taking goes so I made a second one. The second time I decided to try making it in my springform pan and I REALLY liked that better than the bundt pan I used the first go-round. It just made it easier to get out of the pan, which made for prettier pictures. So I recommend making this using a springform pan if you have one available.
Recipe: Greek Yogurt Coffee Cake
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup Greek Yogurt, (I used fat free vanilla)
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Streusel filling/topping:
- 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon cinnamon
- 3 Tablespoons cold butter
Vanilla Glaze:
- 2 Tablespoons butter,, melted
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan with nonstick spray and set aside. Mix together streusel ingredients until crumbly, or pulse ingredients using a food processor (this is my preferred method). Set aside.
- Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and greek yogurt and mix until smooth.
- In a medium sized bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed.
- Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with remaining batter. Sprinkle the rest of the streusel mixture over the top.
- Bake in preheated oven for 50-60 minutes until cake is cooked through and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- To make the glaze: combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!
this coffee cake looks so moist! greek yogurt seems to work wonders in this recipe.
I recently had just this scenario and had a great success with Greek yogurt! Your addition of a streusel topping is a tasty addition that I will have to try!
Oh my goodness this cake looks divine! So rich and perfect with a cup of coffee on weekend brunch!
This is a superbly moist cake. I made it in a bundt pan…..and it turned out great! I’m not a fan of cinnamon, so added nutmeg, and some pecans. Thank you for the wonderful recipe.
Where have you been all my life.! We dove into this again this morning ….. absultely wanting to lick my plate! Thinking of heading back for a second piece-aquafit tomorrow for sure!
Best Ever cake I have made!
Wow..just a delicious treat! Only addition I made was to add chopped pecans. Very nice flavour,a hit with my husband and son. Even late at night, all 3 of us had a piece. This certainly will be a go to for this baker! It won’t last long, my aquafit class is gonna love this one! Thanks for sharing. Like that I don’t have to run out and buy additional ingredients to make such an attractive “bakery store look8ng “ dessert.
I’m so happy to hear that, Paddy! We love this one!
Highly recommend! One of the best coffee cake recipes I have ever tasted! Super moist and easy. Baked it in a spring form pan-made it easier. I used whole milk Cabot plain yogurt-worked great, will make this again!
So glad you enjoyed it, Mia!
Just took out of oven-looks wonderful! Didn’t have plain Greek yogurt, used blueberry and left out cinnamon in streusel. I put in lemon zest instead. Will put zest in glaze also. Can’t wait to have a slice-waiting for it to cool is the hard part!
Hope you enjoyed it, Linda!
This is a beautiful cake – I’m sure it’s so moist from the Greek yogurt too – literally drooling over here!
This is beyond delicious! When I came across this on Instagram, I knew I had to have it!
This looks like such a tasty and moist cake – such a delicious mix of flavours!
That cake looks so moist. I love coffee cake as a little afternoon treat.
YUM! This cake looks so moist and melt-in-your-mouth. Simply perfect next to a cup of coffee!
Hi, what size springform pan did you use for this recipe?
Hi Lee, mine is 9 inches.
Ashlyn,
I’m going to make this delicious cake this weekend. If I use a bundt pan do you put the struessel on the bottom? Or do you put the cake part on the bottom of the bundt pan? After it’s done baking according to your directions you flip it right side up and the struessel would be on the bottom! Would it bake the same with the struessel on the bottom of the bundt pan or do you do put the struessel on the top of the cake before baking? Please let me know. Thank you I just love recipes with Greek yogurt and I’ve been wanting to try coffee cake. I’ll be making this with gluten free flour since I have celiac. I’m alwats up for new recipes and my flour converts straight over to any recipe I want to make. I love it. Can’t wait it looks delicious!!
Hi Jacqueline! I actually recommend making this using a springform pan instead of a bundt pan. I’ve made it both ways and the springform is what I prefer, and like you said, the streusel topping doesn’t come out the right way if made using a bundt pan! I’m going to update the recipe to state that the springform pan is what I recommend. Hope you enjoy it!
Thank you! How big was your springform pan? I have a 8”,9” or 10” I believe. I’m doing gluten free and using plain Greek yogurt. I see you use vanilla. Does it have to be vanilla? Would you add more pure vanilla extract if using plain Greek yogurt?
I believe mine is a 9 inch pan. Plain Greek yogurt should work just fine, I’d maybe add an extra 1/2-1 teaspoon of vanilla. Hope you enjoy it!
Thanks for info on pan size, I was looking for that in the recipe and did not see
It came out perfect! I made one adjustment. I added sliced almonds on top. And also added almond extract to the glaze.
Love that addition!