Coffee cake has always lived in that delicious space between breakfast and dessert—but this frosted Greek yogurt version takes things up a notch. With its tender, moist crumb and just-right level of sweetness, it doesn’t need a glaze, but it gets one anyway—and the result is irresistible. It’s the kind of cake that feels at home on a brunch table, yet elegant enough to serve with afternoon tea.
This particular coffee cake boasts a hidden gem: a middle layer of buttery, cinnamon streusel that nestles into the cake like a cozy blanket, infusing each bite with warmth and crunch. Add Greek yogurt into the batter, and you’ve got yourself a velvety crumb that stays moist for days (though good luck keeping it around that long). This is a foolproof, reliable recipe that will become your go-to.
Coffee Cake History
Coffee cake itself has been gracing American tables since the late 1800s, though its roots stretch further back to Europe—think German kaffeekuchen and Dutch crumb cakes. Immigrants brought over their beloved afternoon treats, and over time, American coffee cakes evolved into the streusel-topped marvels we know today—frosted, filled, fruit-studded, or not.
And variety? Let’s just say there’s a coffee cake for every mood. Some are light and airy, made for casual nibbles with a morning cup. Others are dense and decadent, best enjoyed with a fork and a napkin (and possibly a nap). When to serve it, the possibilities are endless: Sunday brunch, weekday breakfast, book club meetings, holiday mornings, or frankly, whenever your sweet tooth calls. Because life is short—and coffee cake is never a bad idea.
Frosted Greek Yogurt Coffee Cake
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup full-fat plain Greek yogurt
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Streusel Topping:
- 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon, plus additionl for sprinking
- 3 tablespoons unsalted butter, diced
For the Vanilla Glaze:
- 2 tablespoons unsalted butter, melted
- 1 cup Confectioners' sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350 degrees F. Lightly grease and flour an 8x8- or 9-inch springform pan, then set aside.
- For the Streusel: In a medium mixing bowl, add the flour, both sugars, and cinnamon, then add the butter. Use your hands to blend until all ingredients are equally incorporated. Set aside.
- For the Cake: In a medium-sized bowl, sift together the flour, salt, baking powder, and baking soda and set near your work station.
- In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the butter and sugar, mix on medium until creamy. Reduce the speed and add the eggs, one at a time using a spatula to scrape down the sides as needed. Add the vanilla and Greek yogurt and mix until smooth.
- With the mixer on low, gradually add dry ingredients to the wet ingredients, beating until incorporated.
- Pour half of the batter into the prepared baking pan. Sprinkle cinnamon all over the batter. Next, sprinkle half of the streusel mixture onto the batter. Pour the remaining cake batter on top of the streusel and use a rubber tip spatula to spread evenly. Sprinkle more cinnamon onto the batter, followed by the remaining streusel mixture.
- Place the coffee cake in the oven and bake for about 55-60 minutes, or until a cake tester inserted into the middle comes out clean. Remove the coffee cake from the oven and allow it to cool completely.
- For the Glaze: In a small mixing bowl, add the melted butter, confectioners' sugar, 1 tablespoon of milk, and the vanilla, and whisk until smooth. Add additional milk, as needed, if the mixture is too thick.
- Once the cake is cool, using a fork, drizzle the glaze over the top of the cooled coffee cake in a zig-zag pattern.
