Yogurt Coffee Cake

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Greek Yogurt Coffee Cake Recipe on twopeasandtheirpod.com

Mother’s Day is on Sunday. This is my first Mother’s Day being a mother, so I don’t really know what to expect, but I hope some pampering is involved:) Being a mother is the best job, but it is a hard job. All of the mom’s out there definitely deserve a special day and that special day should involve this Yogurt Coffee Cake. It is perfect for Mother’s Day brunch.

Greek Yogurt Coffee Cake Recipe on twopeasandtheirpod.com A simple cake for brunch or dessert!

I make this Yogurt Coffee Cake all of the time and it is always a hit. I adapted this recipe from Ina Garten. She uses sour cream, but because I am a Greek Yogurt fanatic, I always substitute Chobani Plain Greek Yogurt. It works like a charm. The yogurt keeps the cake nice and moist.

Greek Yogurt Coffee Cake Recipe on twopeasandtheirpod.com #recipe

The cake has a cinnamon streusel filling and topping. Double the yum! When the cake cools, I drizzle cream cheese glaze all over the cake. When you cut into the cake you will see a beautiful tunnel of cinnamon streusel. The cake is gorgeous to serve and tasty to eat.

Greek Yogurt Coffee Cake Recipe on twopeasandtheirpod.com #recipe #cake

Make mom feel extra special this Mother’s Day by making her this Yogurt Coffee Cake. It’s perfect for Mother’s Day brunch. And if you don’t do brunch, it’s just as delicious for dessert.

Caleb is too little to make me this cake on Mother’s Day, but maybe he can help his daddy. I know my first Mother’s Day would be extra special with a big fat piece of this cake for brunch. Hint, hint, Josh:)

Greek Yogurt Coffee Cake Recipe on twopeasandtheirpod.com #recipe #cake

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
Prep Time
10 minutes
Cook Time
1 hour

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

  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. YUMMY! Yogurt is such a great substitution. I have made Ina’s original recipe numerous times and it’s one of my favorites. I am REALLY looking forward to making this again now with your twist on it! Thanks for sharing and I hope you have a wonderful first mother’s day – you deserve it!

  2. I am a coffee cake lover! I think it’s about time I come up with a GF recipe for one! Not sure it will look quite as lovely as your cake though. Yum. Happy first Mother’s Day [almost!]!!

  3. You deserve EXTREME levels of pampering, my dear, and I have a definite feeling you’re going to get it. This cake looks amazing! That swirl in the middle…to die for!

  4. Happy First Mothers’ Day to you – enjoy – on my first Mothers Day I took myself out with my baby and bought a pale pink KitchenAid stand mixer – I use it most days and it makes me remember how lucky I am to be a mummy. x

  5. D*mn! That looks good. In all the years I have had that cookbook and I’ve never made the coffee cake but I will be making it for Mothers Day. I cannot stop drooling. Thank you!

  6. Oh la la this cake looks great, I am dying to use my new bunt pan. I am so going to make this for my mama this coming weekend. I heart your blog. Happy early mother’s day!

    lifewithmsrandom.blogspot.ca

  7. LOVE that gorgeous streusel ribbon running through it! I bet the yogurt gives it the perfect tenderness and slight tang. Craving a big cup of Philz coffee and a generous slice of this right now!

  8. As soon as I came home I pulled out my cookbook only to discover that I did make this coffee cake back in ’07. It must not have looked as gorgeous as yours so I will still be making it this weekend with your version of the icing.

  9. Happy first Mother’s Day to you, Maria! This cake looks like the perfect way to celebrate. πŸ™‚

  10. Love the idea of using greek yogurt! I just love coffee cake… I think because it is dense and not too sweet. I’m certainly going to have to find a good occasion to try this version! Tomorrow is Tuesday, is that occasion enough? πŸ™‚

  11. I saw this recipe on my Facebook page and the little picture wasn’t really clear – I thought it was some kind of food wrapped in bacon…. I got excited….

  12. This looks absolutely wonderful, Maria. Truly stunning! I love the specks of cinnamon and brown sugar that line the inside of the cake… Simply delicious.

    I’m raving about this cake…. Totally buggin!

  13. I like cakes recipes, each time I learn a lot about ingredients and how them affect the results, like yogurt, that makes it so moist.
    I remember my first Mother’s Day as a mother, with my son that today has 10…!!!

  14. Can you use plain yogurt instead of greek yogurt? Also cake flour is all-purpose good too or self rising? I’m not in an area where I can get cake flour or the greek yogurt. πŸ™

  15. this looks yummy but question about the pan. My pan is a traditional Bundt – rounded on top, so it looks like the normal bottom in this case is the top – which wouldnt work with the Bundt pans. What do you think about putting the topping in the pan first so when turned out it would be on the top? thanks

  16. I am a home baker and love to try new recipes. I love coffee crumb cakes and this one really caught my eye. I didn’t have the yogurt so I used sour cream. I used more than the required tbsp. for the cream cheese icing and it was still too think. My son was so anxious to try this cake when it came out of the oven. He absolutely loved it. I have to say I enjoyed it as well. I will make this again. Thanks for sharing.

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  18. Oh my this is delicious! My husband and I both give it 5 stars. It is like eating a cinnamon roll, but without all the work πŸ™‚
    I will be sharing this one with friends and family.

  19. It SMELLLLLS wonderful!!! Waiting for it to cool to glaze it, but my sons have already cut it!!!! I added nuts to my streusel

  20. 4 stars
    I just made this last night and I checked it at 50 min and the pick came out clean so i thought it was done. When I let it cool it sank and I learned it wasn’t done. Next time I make it I guess I will leave it in for the full 60 min. The cake is delicious but a little doughy in the middle from not cooking all the way. But it’s an amazing recipe that I will use again and again. If you have any tips or suggestions for me that would be great! Thank you in advance and happy thanksgiving Β 

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