Description
This Double Crumb Greek Yogurt Coffee Cake is a moist and tender cake featuring a rich swirl and topping of buttery cinnamon streusel. Greek yogurt adds a subtle tang and keeps the crumb delightfully soft, while the double layer of crumb topping creates a deliciously crunchy contrast. Perfect for breakfast, brunch, or a cozy coffee break.
Ingredients
For the Crumb Topping/Swirl
- 2 cups (272g) all-purpose flour
- 1 ⅓ cups (267g) packed brown sugar (light or dark)
- 1 ½ tablespoons (12g) ground cinnamon
- 1 cup (227g or 2 sticks) salted butter, melted
For the Cake
- 1 ½ cups (238g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons (8g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (244g) plain whole milk Greek yogurt (can substitute sour cream)
- 2 large eggs, room temperature
- 1 tablespoon (13g) pure vanilla extract
- 4 tablespoons (56g) avocado or vegetable oil
- 4 tablespoons (56g) melted unsalted butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar (light or dark)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square pan or an 8-inch round pan, or spray it with baking spray. If sticking is a concern, line the pan with parchment paper.
- Make the Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, and ground cinnamon. Add the melted salted butter and use your fingers or a fork to mix until the mixture is crumbly with no dry flour remaining. Ensure all flour is coated but do not let it form a paste.
- Melt Butter: Melt the unsalted butter for the batter and set aside. Let it cool slightly but not solidify before using.
- Mix Dry Ingredients for Cake: Sift the all-purpose flour, baking powder, and salt together through a fine mesh sieve into a bowl. Whisk to combine and set aside.
- Prepare Wet Ingredients: In a large bowl or stand mixer with paddle attachment, whisk together Greek yogurt, vanilla extract, eggs, and oil until well combined. Slowly stream in the melted butter while whisking quickly to prevent scrambling.
- Add Sugars: Add granulated sugar and brown sugar to the wet ingredients and whisk for about 1 minute until smooth and combined.
- Combine Batter: Add the sifted flour mixture to the wet ingredients and gently fold with a rubber spatula until just combined. The batter should still have some lumps but should not look separated, chunky, or dry.
- Assemble Cake: Pour about half of the batter into the prepared pan. Sprinkle about one-third of the crumb topping evenly over the batter. Spoon the remaining batter over the crumb layer and smooth the surface gently. Sprinkle the remaining crumb topping evenly on top and gently pat down to help it sink slightly into the batter.
- Bake: Bake for 40 to 50 minutes until the top is golden and a toothpick inserted in the center comes out with some moist crumbs. Check early to avoid overbaking. If browning too quickly, loosely tent the pan with foil.
- Cool and Serve: Allow the cake to cool in the pan for at least 30 minutes before cutting and serving. This helps the cake set for clean slices and enhances flavors.
Notes
- You can substitute sour cream for Greek yogurt if desired, but Greek yogurt provides extra moisture and tang.
- Light or dark brown sugar may be used interchangeably in the crumb topping and batter.
- Make sure melted butter is not too hot when adding to wet ingredients to prevent scrambling the eggs.
- Avoid overmixing the batter to keep the cake tender.
- Use an 8×8 inch square pan or 8-inch round pan for best results.
- If the cake top browns too quickly, tent loosely with foil to prevent burning while the center finishes baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
