Greek Yogurt Coffee Cake
A delightful coffee cake combining the richness of Greek yogurt, cinnamon, and a hint of sweetness, perfect for breakfast or any time snack.
Ingredients
For the cake
- 1.5 cups all-purpose flour Spoon into the measuring cup for accurate measurement.
- 1 cup sugar
- 0.75 cup Greek yogurt, plain Provides moisture and protein.
- 0.5 cup unsalted butter, softened Ensure at room temperature.
- 2 large eggs Room temperature recommended.
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped nuts (optional) Walnuts or pecans can be used.
For the topping
- 0.5 cup brown sugar For sprinkling on top.
- 0.25 cup additional flour For the topping mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt. Start and end with the flour mix. Mix until just combined.
- If using chopped nuts, fold them gently into the batter.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- In a separate bowl, mix together the brown sugar and additional flour. Sprinkle this mixture over the top of the cake batter.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Notes
Serve with powdered sugar, whipped cream, or a scoop of ice cream for a decadent treat. For added flavor, consider incorporating citrus zest or topping with fresh berries.