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!
so when you turn out the bunt pan the struesel will be on the bottom ?
I guess I should have put the struesel in the bottom, but just followed recipe, and didn’t think of it until it was in the oven.
Could I use plain yogurt instead of vanilla?
I haven’t tried it with plain yogurt but I think it should work!
This was delicious and such a treat! Thank you for saying you used vanilla yogurt because I didn’t know what to do with all of my honey flavored yogurt. A lot of recipes say to use plain yogurt yet this tasted just fine, couldn’t tell there was any difference. I also used a 9×13 dish and it came out great. Thank you for the recipe! It’s a keeper!
Glad you enjoyed it, Mary!
Made this with the greek yogurt we had siyting in the fridge and my family loves it! It’s good without the glaze too! Soooooo yummy!
Yay Kate! So glad y’all enjoyed it!!!
Am I being a bit dim here? I was looking for a coffee cake made with Greek yogurt and this looks lush, but where is the coffee?? Is it not flavoured with coffee like a coffee and walnut cake would be?
Hi Shelley! I believe it’s called coffee cake because it makes a great accompaniment to be enjoyed with a cup of coffee, but yes there is no coffee in the actual cake!
What a fantastic, quick and easy coffee cake, thank you! I doubled the streusel so the middle and top had extra (my family loves the struesel on cakes, it’s crazy haha) I would definitely make this again and maybe even add a handful of blueberries as well as I often have them left at end of week along with some greek yoghurt. Loved it!
So glad y’all enjoyed it, Annabelle! Good idea doubling the streusel, too! That’s the best part!! 🙂
Hi Ashlyn! Thank you for the amazing recipe. I was searching for recipe to use my leftover Greek yogurt and your recipe hooks me up the minute I saw the pictures. I made it this afternoon using my bundt pan. It came out great! Love it very much!
So glad you enjoyed this Sherly!!!
This is the best coffeecake I have made!!!! It was easy, basic, and came out perfect in my bundt pan. Thanks for this recipe! Kathleen
So glad you enjoyed it, Kathleen! Thanks for coming back and letting me know! 🙂
Do you use dark or light brown sugar? And do you think I’d be able to use a 9 x 13 baking dish?
Hi Jill, I usually use light brown sugar. I’ve never tried it in a 9×13 pan before, but I don’t see why that wouldn’t work! Let me know if you try it!
I am a SUCKER for coffee cake! This looks absolutely divine….I would eat every last crumb of it!
Love love adding greek yogurt to bake goods these days. This coffee cake looks amazing! I’m craving a huge slice right now. Love how soft and moist it looks. Mmmmm. 🙂
This is my kind of coffee cake! It seriously looks amazing!
I love baking with Greek yogurt! It makes everything so moist. 🙂 And this coffee cake looks absolutely perfect! Wish I had a slice of it with my morning cup of coffee right about now.
That is seriously one gorgeous cake! Greek yogurt can really do wonders for the tenderness of baked goods, and it looks as though your cake is a prime example of that. Craving a piece right now.
Wow, this looks amazing – so moist. I’ve always been a sucker for a big ol’ slice of good coffee cake, and this looks like it would fit the bill. I could eat it any time of the day, too!
YUM! Great idea to use Greek yogurt in this!