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!
I’m a little confused, where is the coffee in the recipe? Am I completely missing it!!
Hi Rachel! It’s a cake meant to be eaten while you drink your coffee, but there’s not actually any coffee in it. Hope that helps!
I made this cake yesterday and I have to say, it’s absolutely fantastic! The cake is moist and delicious, the streusel makes it perfect. Every other coffee cake recipe I’ve tried just hasn’t been right… Until this one. Thank you for this fabulous recipe 😊
Made this for my daughter and grandsons. They loved it. Can I make this in a 13×9 baking dish?
Honestly, I only made the cake part…delicious!!! I put apple pie filling on the top before cooking it. Wowzers!!
Made this for my daughter and her kids and it was awesome. Do I have to double ingredients if I want to do it in a 13 x 9 baking pan?
could you spot it with home make strawberry jam? on top or in the middle?
Yes, that sounds delicious!
Made this with a friend, and it turned out awesome! Made a wonderful memory baking together. Thanks for the great recipe!
I had commented before but I have to say this is the best recipe… I had some extra apples so I dice them and sauté for a few minutes with sugar and butter then I let the cool and add to the streusel mix and wow… for the glaze I mix in the leftover juice from the sauté apples an it’s simple and delicious it doesn’t stay in the house for mor than a day…. Thank you. For this recipe I will pass on to my daughter and granddaughter
Just came out of the oven and it looks beautiful and smells heavenly. I’m taking it to a friend’s house for brunch, so I can’t wait to try it! I did cut the sugar down to 1 1/2 cups and doubled the streusel topping as it didn’t seem like enough. Great recipe!
Reading reviews I made some modifications to recipe. Cut sugar in half (used 1cup sugar instead of 2) also added an extra tsp of baking powder. Used less sugar in the filling and added more cinnamon. When adding ingredients, i swithced ti mixing by hand only to not overmix. Baked in 10in springform. Perfectly baked in 50 mins , crispy on the outside, and very soft inside.
OMG! Best coffee cake I ever had! First time I made this I added pecans to the streusel topping. I have one in the oven right now and this time I still added pecans in the streusel but after sprinkling 1/2 in the middle I also added fresh blueberries. Can’t wait until it’s done. This cake us so good that I don’t even use the icing on top. This is a great base for so many different additions. Next time I may add toasted coconut in the streusel. Also, I froze slices and took them out of the freezer when I wanted a slice. I defrosted the slice in the microwave and then warmed it for about 30 seconds…so good! Thanks for a yummy cake and it’s so easy too!
This cake is so delicious! I made it a few nights ago in a 9” springform pan and it came out great! My husband LOVES it!! It is gone now, sadly, so I see another in our future soon!! On a side note, I didn’t have real butter so I had to use Blue Bonnet margarine and it was delicious!! I do have a question…our cake was very dense!! The sides were crisp and we loved the crisp and the dense texture butIm wondering if that was how it was supposed to be or was mine a lucky mistake?? ( Best coffee cake I’ve ever tasted!!)
Maybe you can switch cake flour next time. You might get a lighter consistency. You can research on in.
I used a springform pan as the recipe instructs and it turned out WONDERFUL!
This is sinfully delicious. I would like to make mini ones for Xmas gifts but not sure about the timing or temp. .
I have made this cake at least 10 times. If I use flavoured Greek yoghurt I cut the sugar by 1/4 cup. I have added berries, today I took my mandarin orange peels that I simmered in simple syrup. Dried off and puréed with the sugar In the recipe and it is baking now. The batter was so flavourful.
I’ve only done the glaze once as it is so flavourful on it’s own. Rich cake with a nice crumb.
Made this today and it was delicious. It did fall a little, but not much. I didn’t make the glaze, it really doesn’t need it. It is very sweet and moist. The batter appeared a little too thick, so I added about 2 extra tablespoons more of the Non fat vanilla Greek Yogurt that I used. Definitely will make it again! Thank you for this recipe!
I have made this twice. First time came out done but fell.Still wonderful. Second time no falling tested done with cake tester cut into cake and a small area in center not done,!, Still great but I can’t fix it now since glaze is on. Baked 60 min in spring pan sides were very crisp. Would love to know why this wonderful cake doesn’t make with consistency. Reading others I am not alone.It would be great if you would address problems in your recipe. You can get all the recipes you want online but it is the site that helps you with the problems .that really make a difference.
Thank you for your feedback, Barbara. I have gotten a few comments similar to yours so I have this recipe scheduled for a re-visit with testing next week. I’ll keep you posted!
Thank you. Look forward to your feed back, Daughter is going to try. In bunt pan to see if it makes a differece. It is so good it needs to be easier.
Just to let unknown. Came out perfect in bunt pan, 55min. Rise perfect. No fall and done
Always a hit in our house. Made it this time and boy did it sink! Did not open the oven door, but within moments it fell, it was looking so good! Left it in the oven another 5 minutes, made the edges a little more crispy, but sure does not effect the flavour one bit. Will check previous reply’s and see why it fell. Perhaps over mixing? Any suggestions, bakers?
I think it is your oven and slightly underbaking. It is a coffee cake so they do fall slightly but it should cook. I’ve also made it in aluminum take away containers and didn’t have the problem.
If your top looks as though it is done but your cake is underdone in the middle lower you oven rack when baking cakes by one level and it will likely fix the problem.
Try again as it is worth it.