I made this cake specifically to use up some leftover Greek yogurt and cream cheese, because it was supposed to have a cream cheese glaze on it. Unfortunately, I think my brain turned off because I completely forgot about the glaze part before I cut into the loaf to take pictures – classic Christina.
This coffee cake is quite tangy from the yogurt – the cinnamon streusel balances it out, but overall I think there are lots of possibilities for flavor variations because it’s not very sweet. Next time I’m going to try making yogurt coffee cake, pumpkin edition! If you’re looking for something light, this is it – coffee cake with a dense crumb and slightly crunchy top from the streusel.
Recipe: Yogurt Coffee Cake
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
- Preheat the oven to 350 degrees F. Grease and flour 2 9×5″ loaf pans. Set aside.
- 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. Divide into two parts.
- 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. Divide into two parts.
- Spoon half the batter from the first bowl (a quarter of all the batter) into the first loaf pan. 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. Repeat for the second pan. Bake for 40 to 50 minutes, or until a cake tester comes out clean.
- Let cool on a wire rack. Carefully transfer the cake, streusel side up, onto a serving plate.
Number of servings (yield): 2 loaves
Adapted from Two Peas & Their Pod