Yogurt Crumb Cake

NY Crumb Cake - A ratio of 1/2 crumbs to 1/2 cake makes this recipe EXTRA special! platingsandpairings.com Happy National Coffee Cake Day! Technically this is a “crumb cake” but I find the two interchangeable. What is the difference really? Anyone know?

 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!

NY Crumb Cake - A ratio of 1/2 crumbs to 1/2 cake makes this recipe EXTRA special! platingsandpairings.com 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.NY Crumb Cake - A ratio of 1/2 crumbs to 1/2 cake makes this recipe EXTRA special! platingsandpairings.com

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. I brought a batch of this it in to work – because there’s NO WAY I’m 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? Leftover crumb cake. I can testify that the 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.NY Crumb Cake - A ratio of 1/2 crumbs to 1/2 cake makes this recipe EXTRA special! platingsandpairings.com

I hope you all had a wonderful Easter weekend! Mine was very non-traditional – No Easter egg hunts or ham or goodie baskets. But, I did get to go to my first professional soccer match. The Timers played Dallas on Saturday night and it was so… much… FUN! Soccer games are like no other sports atmosphere. There’s so much singing and chanting and fan involvement – not to mention the lumberjack – Portland’s mascot, Timber Joey, who walks around the stadium with a chainsaw. Each time the team scores, he saws off a ring of this huge log which sits in the goal-zone. Super fun atmosphere!

IMG_4603Have a great week. Make it even better by kicking off National Coffee Cake Day with this yummy goodness!

Yogurt Crumb Cake

Course: Breakfast
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Author: Erin @ Platings & Pairings
Print

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

  1. Preheat oven to 350°F. Grease a 9-inch x 13-inch pan.

Crumb Topping:

  1. In a medium bowl, stir together the 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:

  1. Mix together the flour, baking powder, baking soda and salt in a medium size bowl until well combined, set aside.
  2. 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.
  3. Pour the batter into the prepared pan and top with large chunks of the crumb mixture.
  4. Bake for 45-50 minutes, until a fork inserted into the middle comes out clean.

NY Crumb Cake - A ratio of 1/2 crumbs to 1/2 cake makes this recipe EXTRA special! platingsandpairings.com

14 comments

  1. Mallory @ Chocolate with Grace

    Such a classic breakfast recipe. Perfect for brunch!

    Reply

    1. Erin

      Coffee cake is definitely one of my favorite breakfast dishes of all time Mallory!

      Reply

  2. Mary @ StrawmarySmith

    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!

    Reply

    1. Erin

      Mary – I hope you LOVE it! It’s a bit more work that stopping by Starbucks but totally worth it I think.

      Reply

  3. ChristIna

    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!

    Reply

    1. Erin

      That special addition of the vanilla Greek yogurt sounds amazing! So glad you liked this Christina!

      Reply

  4. Kristen @ A Mind Full Mom

    Now this is a cake I would love for breakfast with a hot cup of coffee

    Reply

    1. Erin

      Sounds like the perfect morning!

      Reply

  5. Marisa

    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!

    Reply

    1. Erin

      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!

      Reply

  6. Renae C.

    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.

    Reply

    1. Erin

      I am so glad you like it Renae – Yep! It does have a LOT of butter – But SO worth it!

      Reply

      1. Mary

        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!

        Reply

        1. Erin

          Thanks Mary – I’ve updated the recipe card to make that more clear! Enjoy!!!

          Reply

Leave a Reply

Your email address will not be published. Required fields are marked *