Description
This classic Coffee Cake is a moist and tender treat perfect for breakfast, brunch, or an afternoon snack. It features a cinnamon-sugar swirl filling in the middle and a buttery, crumbly topping baked to golden perfection. Easy to make and utterly delicious, this cake pairs wonderfully with a cup of coffee or tea.
Ingredients
Scale
Filling
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
Crumble Topping
- ⅔ cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter (at room temperature)
Cake Batter
- 2½ cups plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- ¾ cup unsalted butter (at room temperature)
- 1½ cups cane sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups whole milk Greek yogurt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish well to prevent sticking.
- Make the Filling: In a small bowl, combine ⅓ cup brown sugar, ¼ cup cane sugar, and 1 teaspoon cinnamon. Mix thoroughly and set aside for later layering.
- Prepare Crumble Topping: In a medium bowl, mix together ⅔ cup flour, ⅓ cup brown sugar, ¼ cup cane sugar, and 1 teaspoon cinnamon. Add 5 tablespoons softened unsalted butter and gently mix using a spatula until the mixture is crumbly with no dry flour remaining. Avoid overmixing. Set aside.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together 2½ cups plus 2 tablespoons flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and ¾ teaspoon sea salt. This ensures even distribution of leavening agents.
- Cream Butter and Sugar: In the bowl of a stand mixer or with an electric mixer, beat ¾ cup unsalted butter until smooth and creamy. Gradually add 1½ cups cane sugar and beat until combined and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to incorporate fully. Mix in 1½ teaspoons vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and 1½ cups Greek yogurt to the creamed mixture. Start by adding a quarter of the dry ingredients, mix briefly, then add one-third of the yogurt, and continue alternating until all ingredients are incorporated, finishing with the dry ingredients. Mix until just combined.
- Layer the Cake Batter and Filling: Evenly spread half of the cake batter into the bottom of the prepared baking dish. Sprinkle the prepared cinnamon-sugar filling evenly over the batter. Dollop the remaining batter in spoonfuls over the filling, then gently spread with a spatula or knife into an even layer.
- Add Crumble Topping: Sprinkle the crumbly topping evenly over the top of the cake batter layer.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the coffee cake to cool slightly before slicing. Serve warm or at room temperature alongside coffee or tea for the perfect treat.
Notes
- This coffee cake is perfect for breakfast, brunch, or a cozy afternoon snack.
- Its moist texture comes from the Greek yogurt and the cinnamon swirl adds a lovely flavor contrast.
- The buttery crumble on top provides a delicious crunchy finish.
- For best results, do not overmix the crumble topping to maintain its texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 80 mg
