Cinnamon Streusel Yogurt Coffee Cake
- By Amy Dong
- Published Nov. 19, 2015
- Updated Aug. 17, 2022
Coffee Cake is a beloved morning treat for good reason. This Cinnamon Streusel Yogurt Coffee Cake is moist, tender, and layered with cinnamon filling. The topping is a wonderfully crispy and spiced streusel. Hello, Morning.
When I was little, I thought coffeecake had coffee in it.
Chocolate bundt cake is made of chocolate. Pumpkin cake clearly has pumpkin in it. Why else would coffeecake have anything but a buncha coffee in it? It only got more confusing when I saw how many variations of coffee cake there were in this world. And none of them had coffee in it.
I didn’t have an answer. But this I did know: coffee cake tasted delicious. {Though I wasn’t sure I should be eating cake that was made out of coffee.}
Eventually I outgrew the confusion. But I’ve never outgrown the cake…
Whoever invented the idea of cake for breakfast was pretty genius. With coffee in the title, it’s clearly appropriate to munch on a big square of it at 9am.
Plus, I’m an enthusiast about cakes for breakfast. Blueberry Breakfast Cake, Apple Streusel Coffee cake, and Pumpkin Pie Coffee cake are just a few of the myriad of cakes we dish up in the mornings. Leftover Chocolate Oatmeal Cake is the best.
As long as it’s fabulous with your favorite cup of joe or glass of milk, we’re in business.
This Cinnamon Streusel Yogurt Coffee Cake is loaded up with cinnamon and spice throughout. There’s a delicious cinnamon brown sugar filling that rests in between layers of tender cake made with yogurt.
The streusel topping is spoon-worthy all by itself. I like to cut very cold butter into the sugar, spices, and nuts. That gives the topping more texture and holds together better.
Here’s to All the Cakes for breakfast.
And a piping hot cup of coffee to go with.
Enjoy.
Did you make this?
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Cinnamon Streusel Yogurt Coffeecake
Ingredients
For the Streusel Topping:
- 1 ¼ cups granulated sugar
- 1 cup all purpose flour
- 2 TB ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp table salt
- 6 TB cold butter, cut into slices and chilled
- ½ cup chopped pecans or walnuts
For the Filling:
- 1 cup light brown sugar, packed
- 2 TB ground cinnamon
- 1 tsp unsweetened cocoa powder
For the Cake:
- ¾ cup salted butter, slightly softened to moderate room temp (not melty at all)
- 1 tsp table salt
- 1 ½ cups granulated sugar
- ⅓ cup light brown sugar, packed
- 2 ½ tsp baking powder
- 1 TB pure vanilla extract
- 3 large eggs
- ¾ cup plain Greek yogurt, whole
- 1 ¼ cup whole milk
- 3 ¾ cup all purpose flour
Simple Glaze (optional):
- ½ cup powdered sugar
- 1 TB milk
Instructions
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan and set aside.
- Make the topping: whisk together all topping ingredients except cold butter. Cut in the cold butter using a pastry cutter or clean fingers. Mixture should resemble wet sand, with some small clumps throughout. (Should not be like dry sand - if it's too dry, add more cold butter) Cover and chill.
- Make the filling: mix together the brown sugar, cinnamon, and cocoa powder. Set aside.
- Make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together yogurt and milk until well combined. You don't need to whisk out all the lumps.
- Add the flour to the butter mixture, alternating with the yogurt mixture, beating gently to combine.
- Spread half the batter (about 3 cups) into the prepared pan(s), spreading all the way to the edges. Sprinkle the filling evenly over the batter. Spread the remaining batter atop the filling. Sprinkle the cold streusel topping over the batter in the pan.
- Bake until toothpick inserted into the center comes out almost clean, with few tender crumbs attached - about 50-55 minutes.
- Allow cake to cool for 30 minutes before cutting and serving. Leftovers can be covered and kept at room temperature.
- If desired, whisk together simple glaze ingredients and drizzle over top of cake.
Nutrition (per serving)
Source: Chew Out Loud, adapted from King Arthur’s Recipes
Cake for Breakfast, here we go:
- Pumpkin Pie Coffee Cake. Fall or summer, morning or night…this is simply irresistible.
2. One-Bowl Apple Streusel Coffee Cake. The cake takes only one bowl, and the chunks of apples and streusel are fantastic.
- Cinnamon Sour Cream Coffee Cake. Moist, tender, delicious every time.
- Best Blueberry Lemon Bundt Cake. Because bundts are awesome for breakfast, too.
