There’s something about a slice of coffee cake that just makes everything feel cozy. Whether you’re serving it for breakfast, an afternoon treat, or as a sweet ending to dinner, this Greek Yogurt Coffee Cake is sure to be a hit. It’s soft, moist, and wonderfully tender, with a hint of tang from the Greek yogurt that makes it stand out from your typical coffee cake. Plus, the swirl of cinnamon and sugar adds a rich, buttery layer of sweetness that’s irresistible.
I came up with this recipe one weekend when I was looking for a way to use up some Greek yogurt in my fridge. I didn’t want to make a heavy dessert, so I decided to turn it into a lighter, fluffier coffee cake. The yogurt helps the cake stay moist without being overly dense, and the result is a cake that’s still indulgent but not too heavy. It’s the kind of recipe that’s perfect for when you want something sweet without feeling like you overdid it.
Why You’ll Love This Recipe
- Moist and tender: The Greek yogurt keeps the cake super moist and gives it a soft, fluffy texture.
- Flavorful cinnamon swirl: A sweet cinnamon-sugar mixture that creates a perfect balance with the tangy yogurt.
- Easy to make: You only need basic ingredients, and the steps are simple, making this cake accessible to anyone, whether you’re a baking pro or a newbie.
- Perfectly balanced sweetness: Not too sweet but still indulgent enough to satisfy your cravings.
- Versatile: You can easily customize it by adding fruit, nuts, or a glaze on top. It’s perfect for breakfast, brunch, or a snack.
- Makes a great gift: Wrapped up in parchment paper or a pretty cake box, this makes a lovely homemade gift for friends and family.
Ingredients You’ll Need
For the Cake:
- Greek yogurt – This adds moisture and a slight tang to the cake, helping to balance the sweetness.
- All-purpose flour – The base of the cake. You could use whole wheat flour for a healthier twist, but all-purpose gives the best texture.
- Baking powder and baking soda – For lift and fluffiness.
- Cinnamon – This pairs beautifully with the yogurt and adds depth to the flavor.
- Eggs – To bind everything together and add richness.
- Granulated sugar – To sweeten the cake.
- Vanilla extract – A must-have for adding that comforting flavor to the cake.
- Salt – To enhance the flavors.
- Butter – Adds richness to the batter, making the cake even more tender.
For the Cinnamon-Sugar Swirl:
- Brown sugar – For a deep, caramelized sweetness.
- Cinnamon – The star of the swirl that brings that warm, comforting flavor.
- Butter – A little melted butter to bind the sugar and cinnamon into a perfect swirl.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper. This will help the cake come out of the pan easily after baking.
Step 2: Make the cinnamon-sugar swirl
In a small bowl, combine the brown sugar and cinnamon for the swirl. Add the melted butter and stir until the mixture forms a loose paste. Set aside.
Step 3: Prepare the cake batter
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the Greek yogurt, sugar, eggs, melted butter, and vanilla extract. Once everything is well combined, gradually fold the wet ingredients into the dry ingredients. Mix just until combined—don’t overmix, or your cake may turn out dense.
Step 4: Layer the cake and cinnamon swirl
Spoon about half of the batter into the prepared cake pan and smooth it out evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top and swirl the remaining cinnamon-sugar mixture into the top layer using a butter knife or toothpick.
Pro Tip: Don’t worry about getting the swirl perfect. The beauty of this cake is in its rustic, cinnamon-y layers.
Step 5: Bake the cake
Bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Step 6: Cool and serve
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!
Helpful Tips
- Storage: This coffee cake stays fresh for 2-3 days at room temperature in an airtight container. You can also refrigerate it for up to a week.
- Make it ahead: The cake can be baked ahead of time and stored in the fridge. Let it come to room temperature before serving for the best texture.
- Add-ins: You can mix in a handful of chopped nuts (like walnuts or pecans) into the batter for added crunch, or even throw in some berries for a fruity twist.
- For a sweeter cake: If you like your coffee cake on the sweeter side, you can drizzle a simple glaze over the top. Just mix powdered sugar with a bit of milk or cream to make a smooth glaze and drizzle it over the cake after it cools.
Frequently Asked Questions (FAQs)
Can I use regular yogurt instead of Greek yogurt?
You can, but Greek yogurt helps give the cake a richer texture and slightly tangy flavor. If you use regular yogurt, the cake may be a little less dense, but it will still work.
Can I make this recipe without eggs?
Yes! To make this cake egg-free, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use an egg replacer like applesauce or mashed banana.
Can I freeze this coffee cake?
Yes, you can freeze the cake. Once it’s cooled, wrap it tightly in plastic wrap and then in foil, and store it in the freezer for up to 3 months. To thaw, just leave it out at room temperature for a few hours.
What can I serve this coffee cake with?
This coffee cake is perfect on its own, but it also pairs wonderfully with a hot cup of coffee, tea, or even a glass of milk. It’s also great with fresh fruit on the side if you’re serving it for brunch.
Can I double the recipe?
Yes, you can double the recipe and bake it in a 9×13-inch baking pan. Just make sure to increase the baking time by about 5–10 minutes, checking for doneness with a toothpick.
This Greek Yogurt Coffee Cake has quickly become one of my favorite recipes to whip up when I want something that’s both comforting and easy. The moist, tender cake with the cinnamon-sugar swirl is perfect for any occasion, and the Greek yogurt adds just the right amount of tang.
Try it out and let me know how it goes! I’d love to hear how you make this recipe your own—whether you swap in different spices, add some mix-ins, or drizzle on a glaze. Enjoy!
Greek Yogurt Coffee Cake
Ingredients
- For the Coffee Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup Greek yogurt full-fat or 2% works best
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- ½ cup brown sugar packed
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter cold and cut into small pieces
- For the Glaze:
- ½ cup powdered sugar
- 1 –2 teaspoons milk or cream adjust for desired consistency
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or a square one) and line the bottom with parchment paper for easy removal.
- Make the streusel topping: In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture forms a crumbly texture. Set aside.
- Make the coffee cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Beat in the eggs one at a time, then add the Greek yogurt and vanilla extract and mix until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Assemble the cake: Pour half of the batter into the prepared cake pan. Sprinkle half of the streusel topping over the batter. Add the remaining batter and top with the rest of the streusel mixture. Gently press down on the streusel to ensure it sticks into the batter.
- Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the glaze: While the cake is baking, whisk together the powdered sugar, milk or cream, and vanilla extract to make the glaze. Adjust the consistency by adding more milk or sugar as needed.
- Cool and glaze the cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cooled, drizzle the glaze over the top of the cake.
- Serve: Slice and enjoy your Greek yogurt coffee cake with a cup of coffee or tea!
Notes
- If you don’t have Greek yogurt, you can substitute with regular yogurt, but Greek yogurt gives the cake extra moisture and richness.
- For a lighter glaze, you can skip the powdered sugar and drizzle a simple honey glaze or leave it without any topping at all.
- This cake can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
- For extra flavor, you can add chopped nuts (like walnuts or pecans) to the streusel topping.
