Greek Yogurt Coffee Cake is super moist with the addition of yogurt and it’s topped with a buttery cinnamon crumb topping.
This recipe is a doozy! LOTS and LOTS of buttery cinnamon topping. The ratio of crumbs to cake is about half and half and I say there’s NOTHING wrong with that!
Starbucks used to make my absolute favorite coffee cake. I think they called it New York style. It was super thick and moist, but didn’t have too many crumbs. The flavor was just amazing.
However, they’ve stopped carrying it as far as I can tell. Now there’s a reduced fat version and a version that looks like a mini loaf and they’re just not the same to me.
I created this recipe to resemble that thick moist cake, but I amped it up a notch with extra crumbs – the best part in my mind! Greek yogurt is added to the batter to keep it super moist.
Oh my goodness you guys….
You need to make this immediately.
🛒 Ingredients needed
- Flour – standard white all-purpose flour
- Brown Sugar + White Sugar
- Cinnamon + Salt
- Butter
- Greek Yogurt – adds a delicious moist texture to the cake. Vanilla greek yogurt is also delicious.
- Eggs
- Baking Powder + Baking Soda
- Vanilla
📋 How to make it
- Preheat oven to 350°F.
- Grease a 9-inch x 13-inch baking pan.
- Make the crumb topping by mixing brown sugar, granulated sugar, salt and cinnamon. Add the melted butter and stir until well combined. Using a fork, mix in the flour until well combined and crumbs form.
- Mix flour, baking powder, baking soda and salt until well combined.
- Use a mixer to cream the butter until smooth.
- Add the sugar and beat until fluffy.
- Add the eggs and scrape down the sides of the bowl.
- Add the yogurt and vanilla and mix until just combined.
- Add in the dry ingredients and beat until fully combined.
- Pour the batter into the prepared pan and top with crumb mixture.
- Bake for 45-50 minutes, until a fork inserted into the middle comes out clean.
ℹ️ How do you make crumb topping for cake?
- The crumb topping is super simple to make. Just mix together some brown and white sugar, add in some spices and a pinch of salt, and then, using a fork, combine with melted butter until crumbs form.
Last year, I brought this Greek Yogurt Coffee Cake in to work – because there was no way I was keeping this delicious cake at home for just Rick and I… It was gobbled up quickly – all but one piece.
So, for breakfast the next day, what did I have?
That last piece of leftover Greek Yogurt Coffee Cake of course!
I can testify that this Greek Yogurt Coffee Cake is just as good, if not better, the next day – So feel free to make this ahead of time and store the leftovers for breakfasts throughout the week. Or, if you’re having company for Thanksgiving or Christmas, this would be the perfect make ahead brunch dish… Just add mimosas!
If you loved this Yogurt Coffee Cake recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish are share it with me on Instagram using the hashtag #platingsandpairings.
🍴 More breakfast recipes
- Pumpkin Bread With Cream Cheese Swirl
- Blackberry Muffins
- Blueberry And White Chocolate Breakfast Cookies
- Mexican Breakfast Tostadas
- Migas Recipe with Seasoned Black Beans
Yogurt Coffee Cake Recipe
Ingredients
Crumb Topping
- 2 1/2 cups flour
- 1 cup brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 Tablespoons cinnamon
- 1 cup butter (melted and cooled slightly)
Cake
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 1/4 cups greek yogurt
- 1 1/2 sticks butter (room temperature, 12 tablespoons)
- 2 eggs
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Grease a 9-inch x 13-inch pan.
Crumb Topping:
- In a medium bowl, stir together the brown sugar, granulated sugar, salt and cinnamon. Add the melted butter and stir until well combined. Using a fork, mix in the flour until well combined and crumbs form.
Cake:
- Mix together the flour, baking powder, baking soda and salt in a medium size bowl until well combined, set aside.
- Using an electric mixer, cream the butter until smooth. Slowly add in the sugar and beat until fluffy. Incorporate the eggs and scrape down the sides of the bowl. Add the yogurt and vanilla and beat until just combined. Slowly add in the dry ingredients and beat until fully combined.
- Pour the batter into the prepared pan and top with large chunks of the crumb mixture.
- Bake for 45-50 minutes, until a fork inserted into the middle comes out clean.
Such a classic breakfast recipe. Perfect for brunch!
Coffee cake is definitely one of my favorite breakfast dishes of all time Mallory!
This looks amazing! You’re right – more crumbs are always better! I remember that Starbucks crumb cake and it was delicious. Can’t wait to try this one!
Mary – I hope you LOVE it! It’s a bit more work that stopping by Starbucks but totally worth it I think.
I made this cake the other day and I can not believe how amazing it actually is. I used a vanilla bean Greek yogurt instead of plain and it was delicious. I couldn’t bring myself to eat it for breakfast and had to reserve it for dessert. Not sure how I’m ever going to go back to regular cake now!
That special addition of the vanilla Greek yogurt sounds amazing! So glad you liked this Christina!
Now this is a cake I would love for breakfast with a hot cup of coffee
Sounds like the perfect morning!
OK, Erin, I finally made a gluten-free version of this. First of all, this recipe is delicious. I’ve only ever had mass-market coffee cake and thought I didn’t like coffee cake. I just hadn’t tried this one yet!
To make it gluten=free, I used half oat flour and half rice flour in the crumb. (I also cut the butter in half, because I just couldn’t make myself use a full cup. I ended up using only 2 cups of the flours to the 1/2 cup butter.) For the cake, I used 1 cup oat flour, 1 cup sweet rice flour, and 1/2 cup almond flour (because I thought the almond would add nice flavor). I increased the yogurt to 1 1/2 cups, because GF cakes can often be dry.
My version was delicious warm, but didn’t hold together well until it cooled to room temperature. Once it cooled, it was perfect—no crumbling (except for the topping), perfect texture, and SO moist. Today is day three and it is still just as moist as day one.
This recipe is a keeper! Thank you!
Marisa! How did I not know that you had a blog until today?! I just checked it out and it is absolutely stunning!!! Your photography is amazing! I’m so happy to hear that you loved the coffee cake (as modified to be gluten-free). It sounds delicious with the almond flour! Cheers – Now I’m back to checking out your blog!
Wonderful recipe. Although I was a little confused on the measurement of butter for the cake I was very pleased with the end result. Thank you for sharing.
I am so glad you like it Renae – Yep! It does have a LOT of butter – But SO worth it!
I think Renae meant that you have a typo in the cake portion of the recipe. I was confused too. It says “1 1/2 tablespoons sticks butter room temperature, 12”. I think you meant 1 1/2 sticks butter, or 12 tablespoons, at room temperature. I can’t wait to try this recipe. It looks sooooo good!
Thanks Mary – I’ve updated the recipe card to make that more clear! Enjoy!!!
This coffee cake looks and sounds delicious- it offers the best parts moist bites and all the crumb topping!!
Thank you Pech!
My new go-to recipe for guests! I love a good coffee cake, and the ratio of crumb to cake is perfect! The cake itself is very tasty, which is not always the case with crumb cake. The crumbs are fabulous and numerous—nailed it on the crumbs. Overall a perfect ensemble. It’s a great way to use up plain yogurt I get with WIC, even though I don’t get Greek yogurt through that program. Thanks for the amazing recipe!