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!
Extremely moist and delicious. I used plain yogurt because I had lots. Second time, I reduced the sugar in the cake by 1/2 cup and enjoyed it better. The sweet drizzle is loved by my kids.
We made this today and it was a HUGE hit with my family. I did the same thing others suggested and cut the sugar in the cake down to 1 cup and doubled the crumble. It was a little on the sweet side so maybe a little less crumble or icing. While eating it they just kept saying “this is really good”. This is our second recipe from belle of the kitchen and both are keepers.
I can’t wait to try this. I have never thought to use yogurt in baking but it makes so much sense!
Our family loves coffee cakes for special holidays! Great idea to use Greek Yogurt. That icing looks amazing!
This is so cool! For sure coffee lovers would be delighted of this recipe! Thank you for sharing.
Please tell me how to make this less caloric! I’d like to cut down butter and sugar but I don’t know how much I can do that and still have success. Help!
Thanks for the recipe. I cut sugar in half in each the batter and streusel, and used 1 teaspoon of cinnamon. It was delicious! However, Next time I’ll cut back on butter…we found the cake a bit too oily.
Just made this last night and had a piece this morning. It”s so good! I had bought vanilla Greek yogurt by mistake instead of plain for pizza dough. So I needed a recipe to use it for. This was perfect. I used a springform pan. And it’s a pretty cake too.
Best Coffee Cake Evera!
I did with pumpkin as well.
Just half a cup of yogurt &Half C Pumpkin
Followed the suggestions & doubled topping and spiced up cake mix.
Ty for such a Wonderful recipe🥰🥰🥰
Absolutely one of the Best!!!!
I did cut sugar in half and doubled the topping and added more spices.
Thank You for an excellent Recipe!!!
Now, if I want to make this a pumpkin coffee cake, what and how? 😊
I have a Pumpkin Spice version as well! You can find it here: https://belleofthekitchen.com/pumpkin-spice-coffee-cake/
This looks amazing and I can’t wait to make this but I don’t have any real mixers or anything… can I just use a whisk or hands to make the batter?
I have this baling right now…smells delish. I doubled struesel topping per a comment and cut sugar in cake to 1 cup. Used plain Greek yogurt from sheep& goat milk. Also, i thru some extra spices and walnuts. The batter is amazing. Excited to try.. ty for the recipe and thanks to all the feed back to help review recipe.
Can you freeze this?
Yes!
Simply delicious 😋 I have made this recipe 4 times in 15 days today I sauté two Granny Smith apples with a dash of apple pie spice and added it to the streusel mix and again delicious this is a bookmark recipe that I will make time and time again thank you
seems very delicious
O.M.G. This coffee cake was OUTSTANDING! Thank you so much – this will be a go to for many years to come! I didn’t have a springform pan so I made it in a 9×13 and it was perfect! I used fat free Greek yogurt instead of vanilla yogurt – pure perfection!
Did you keep he same me measurements for the 9×13 or double the amount of the recipe?
Oh my goodness this cake is wonderful! I did however use half of the sugar (1 cup) and it’s still a bit too sweet so next time I’ll use about 3/4 cup.
Do you think I could get away with using date or coconut sugar in this in place of regular sugar?
Thanks for the delicious recipe! We all (family of 5) love it!
How do you store this?
I usually just keep it in an airtight container or cover with Saran Wrap and keep on the counter.