This Greek Yogurt Coffee Cake is a slightly healthier version with a velvety texture and subtle tang that will get you excited about waking up in the morning!
Why does coffee cake pair so well with coffee? It’s almost evil. This sweet, tender cake is just begging to be eaten with a cup of red eye coffee sipped next to a fireplace. I made this recently for a neighbor, and my son got a little slice of it to test and was HOOKED. Who can resist a double layer of cinnamon crumb topping nestled in a tender vanilla cake? AND can pass as breakfast food?
Why You'll Love This Recipe
This Greek yogurt coffee cake is easy to make, requiring no special equipment or unusual ingredients. It's also a crowd pleaser -- with tender vanilla cake with a layer of cinnamon and sugar crumb layer both in the middle of the cake and on top.
More on Greek yogurt below, but yogurt is one of my favorite ingredients. I always have Greek yogurt on hand for baking or cooking.
This double-layer crumb coffee cake can definitely pass as a breakfast food or dessert at the end of the day. If you're feeding a crowd, you can easily double the recipe and baking in a 9x13" cake pan instead.
Why Greek Yogurt?
Greek yogurt is the unsung hero of this coffee cake, adding a velvety texture and a subtle tang that complements the sweetness of the cake. Unlike sour cream, Greek yogurt brings a bit of a healthier twist, offering protein and probiotics.
Greek yogurt also provides the moisture needed to keep the coffee cake from not being too dry.
Ingredients You'll Need
Don't let the list scare you. You likely have everything you need right now. Here's what you'll need to make this tender and moist coffee cake:
- dark or light brown sugar
- ground cinnamon
- all-purpose flour
- baking powder
- baking soda
- unsalted butter
- granulated sugar
- pure vanilla extract
- plain whole milk Greek yogurt (you can also use sour cream if you don't have Greek yogurt on hand)
Tips of the Trade
- Choose the Right Greek Yogurt: Opt for plain, full-fat Greek yogurt to ensure a creamy and indulgent texture. The richness of full-fat Greek yogurt contributes to the overall moistness of the coffee cake.
- Avoid Over-mixing: When combining the wet and dry ingredients, mix until just combined. Over-mixing can lead to a dense and less tender cake. It's okay if there are a few lumps in the batter.
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting the recipe. This helps them incorporate more easily into the batter, resulting in a smoother texture.
- Check for Doneness: To ensure your coffee cake is perfectly baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs (not wet batter), your cake is ready.
- Store in Airtight Container: Once the coffee cake has cooled completely, store it in an airtight container. This helps prevent it from drying out and protects it from absorbing any odors from the surroundings.
Keeping Greek Yogurt Coffee Cake Fresh
After baking this bad boy, you'll want to do everything in your power to maintain its freshness and flavor. Here are some tips on how to store your yogurt coffee cake and how long you can expect it to last:
- Room Temperature: Coffee cake can be stored at room temperature for up to three days. If you plan to consume it within this time frame, keeping it on the kitchen counter is sufficient.
- Refrigeration: If you want to extend the shelf life of your coffee cake, especially in warmer climates or if it has a fruit filling, consider refrigerating it. Place it in the refrigerator in the airtight container for up to a week.
- Freezing: Coffee cake freezes well, allowing you to enjoy it later. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to three months. Thaw slices in the refrigerator before bringing them to room temperature or reheating.
- Avoid Moisture: Moisture can compromise the texture of the coffee cake. Ensure the cake is completely cooled before storing it, and if refrigerating or freezing, make sure it's tightly wrapped to prevent moisture absorption.
- Separate Layers: If storing multiple slices together, place parchment paper or wax paper between them to prevent sticking. This also makes it easier to remove individual slices without damaging the cake.
Coffee cake is a good one to customize to your own preferences. You can add apple pie filling to the top of the cake mixture before putting the crumb layer to make this into an apple coffee cake.
Consider putting fresh, homemade jam on top, too. A thin layer of strawberry jam would be so delicious on top.
Add chopped pecans to the streusel for a nuttier version of the cake. I love the pecan streusel from these bakery-style blueberry muffins.
Other Recipes I Love with Greek Yogurt
Don’t sleep on using Greek yogurt. It’s such a versatile ingredient. I use Greek yogurt to make the most delicious balsamic salad dressing in the Sweetgreen Copycat Harvest Bowl as well as in Easy Fish Tacos with Mango Salsa and Avocado Crema. I love this Greek chickpea salad for meatless Mondays.
I also use Greek yogurt in sweeter things besides this coffee cake like my Chocolate Zucchini Cake.
Top of the morning to y'all!
Greek Yogurt Coffee Cake
- ⅔ cup packed dark or light brown sugar
- ¾ cup all-purpose flour
- 2 ½ teaspoons ground cinnamon
- 6 Tablespoons unsalted butter cold and cubed
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup plain whole milk Greek yogurt (or full-fat sour cream) at room temperature
- 2 Tablespoons milk
- Preheat oven to 350°F. Line an 8-inch square pan with lightly greased parchment paper.
- Make the cinnamon crumb mixture by combining brown sugar, flour, and cinnamon together in a bowl. Add chilled butter cubes with a pastry cutter or two forks until the mixture is in smaller crumbs.
- To make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In another large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
- Add the eggs and vanilla, and mix on medium speed until just combined. Beat in the Greek yogurt, scraping down the sides of the bowl with a spatula.
- Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk.
- Spread half of the batter into the 8x8" pan. Sprinkle half of the crumb mixture on top of the cake batter. Use a spoon or offset spatula to carefully add the rest of the cake batter on top of the crumb mixture. You'll have to go slowly here. Sprinkle the rest of the crumb mixture evenly on top.
- Bake cake for around 32 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan 10 minutes before removing to a cooling rack.