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Yogurt Coffee Cake

This yogurt coffee cake has a cinnamon streusel filling and topping and is finished off with a cream cheese glaze. It is perfect for breakfast, brunch, or dessert.
4 from 1 vote

Ingredients
  

For the Cake:

  • 12 tablespoons unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups plain Greek yogurt
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the streusel:

  • 1/3 cup light brown sugar packed
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter cut into pieces

For the cream cheese glaze:

  • 3 ounces softened cream cheese
  • 2 tablespoons butter at room temperature
  • 2/3 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 3 tablespoons milk or enough to make it a glazing consistency

Instructions
 

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla and Greek yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack. Carefully transfer the cake, streusel side up, onto a serving plate. To make the cream cheese glaze, beat cream cheese and butter together until smooth. Slowly beat in the powdered sugar. Add the vanilla extract and milk. Beat until smooth and until you have a glaze consistency. Drizzle cream cheese glaze over cooled cake and serve.