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 is my favorite dessert recipe. I do have a challenge with the cake sinking in the middle like others have mentioned, but I don’t mind an ugly cake if it tastes good.
I’ve made it according to the recipe a few times and most recently I’ve tried cutting down the sugar in the batter to 1.5 cups, but I honestly preferred the sweeter version. I also substituted the milk and vanilla in the glaze with 2 TBSP of pineapple juice and liked the result.
Didn’t have a small cake pan at my current house so made it in a bundt pan. It took 55 minutes in the bundt pan and turned out perfect – no sinking! Next time I’ll try 50 minutes to see if it’ll be more moist, and might try putting the outer streusal layer on the bottom of the bundt pan so that it ends up on top once I flip it over (hoping it doesn’t come out soggy, burnt, or stuck to the pan…).
Too sweet, would have definitely been much nicer with half the sugar
This cake is super moist and super yummy. I used a 10″ springform pan as on my first try with the 9″, it overflowed. Also, does not need the icing. It is sweet enough on its own. Another tip, put streusel topping in the freezer while making the cake. That will prevent it from melting or sinking into the cake. This one is a keeper.
Gerda your comment has the most valuable advice. DEFINITELY needs a larger pan. It is very, VERY sweet but I suspect this is because it’s American cuisine. Great tip about freezing streusal filling. Unsure if i’d give this another go.
I made the Greek yogurt coffee cake, and I love it, I did cut the sugar to 1 1/2 cups and I made the streusel 1 1/2 the recipe, and I used homemade Greek yogurt, it did fall slightly in the center but not much, and I baked it for 55 minutes. I will make it again Thank you!
Thank you for this recipe!
I used half Greek yogurt and half buttermilk, 3/4 butter, and 3/4 light brown sugar. Baked it for 1 hour and 10 mins. It’s so moist and the streusel topping is so enjoyable.
I submitted a review of this recipe somewhere in the vicinity of June 10 (10 days ago). It turns out that my oven is broken, and the first day it happened was the day I made your cake. My oven was going all the way to 550 when it was set to 375. So that was most likely what ruined the cake. Sorry for the mistake.
Thanks for coming back to let me know, Kay. I’m sorry about your oven!
Just made it for dessert tonight (because it looked so good) and “fallen” wasn’t the word. I then checked the reviews. I noticed 2 other reviews mentioned that the cake fell but that it was delicious anyway. Mine fell, completely, in the middle, and it was raw inside, but hard as a rock on the outside as I had to cook it for 1 hr 15 min before the top was anywhere near firm. I am a very experienced baker, I have an oven thermometer in my oven, used correct pan, measurements were all correct and at room temp. The cake went in the garbage.
💞 I have made this 3 times so far but not iced. Altered by making half batter recipe and making two minis. I add apricot preserves in the middle layer and use less augar and one TBLspn less butter. Been using lactose free yogurt. Make full recipe topping and In the streusel topping I add pecans. Very delicious. Ty🌸
Really good!! Used 5% Faye yogurt and the cake came out so delicious. Added a little more cinnamon and filling stuff. Would definitely make again
My birthday is approaching soon and this might be a strong contendent for cake to make! I love coffee and greek yogurt so I bet I’ll love this
This coffee cake tastes amazing! However, I have made it 3 times and it has fallen every time. I don’t know why! Has this happened to anyone else?
I made the coffee cake today and l found it rather too sweet,maybe next time l should reduce the sugar.In overall it’s a moist and delicious cake .It was a hit with my kids.
The cake is delicious, and I’ve made it twice, but it fell both times. I’m wondering the same thing.
Yes I just made today and it happened to me! I’m open to tips and tricks to fix for next time!
Making it with white cake mix using 1 cup vanilla yogurt 1/2 cup oil 3 eggs a tiny bit water (3tbl ) and cinnamon to the batter thicker than most mixes but added pecan course grind to topping frost drizzle and in between strudel layers .. smells so good
Enjoyed making this. Cut glaze ingredients in half and still had plenty.
Haven’t made this yet but it’s a coffee cake but doesn’t have coffee in it? Looks lovely
Hi Emma! Correct there is no coffee in the cake, but it’s named that way as it’s meant to be eaten with a cup of coffee!
Our family loves coffee cake like this! The more cinnamon the better looks delish
This looks so delicious. It would be a perfect treat. I’ll have to make it soon!
Can I freeze this cake after baking it?
Yes!