Yogurt Streusel Coffee Cake Recipe

Introduction

This Yogurt Streusel Coffee Cake combines tender, moist crumb with a crunchy cinnamon walnut streusel topping. A smooth vanilla glaze ties everything together, making it a perfect treat for breakfast or afternoon coffee breaks.

Ingredients

• 1 cup salted butter (softened)
• 2 cups granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 teaspoon cinnamon
• 2 tablespoons brown sugar
• 1 1/2 cups powdered sugar
• 3-5 tablespoons heavy cream
• 1/2 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). Grease a 9 or 10-inch bundt cake pan with shortening and dust it lightly with flour to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.
3. Step 3: Fold the plain Greek yogurt and 1/2 teaspoon vanilla extract gently into the mixture until combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Step 5: Spoon half of the batter evenly into the prepared bundt pan.
6. Step 6: In a small bowl, combine the chopped walnuts, cinnamon, and brown sugar to make the streusel topping. Sprinkle this evenly over the batter in the pan.
7. Step 7: Spoon the remaining batter over the streusel layer, smoothing the top gently.
8. Step 8: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 35 minutes.
9. Step 9: Use a knife to loosen the edges of the cake, then carefully turn the cake out onto a plate and allow it to cool completely.
10. Step 10: To make the glaze, place the powdered sugar in a medium bowl. Add heavy cream one tablespoon at a time and stir until the glaze reaches your desired consistency.
11. Step 11: Stir in 1/2 teaspoon vanilla extract. Immediately drizzle the glaze over the cooled cake.

Tips & Variations

• For a dairy-free version, substitute the butter with a plant-based alternative and use coconut yogurt instead of Greek yogurt.
• Add a handful of raisins or dried cranberries to the streusel for extra texture and flavor.
• Use pecans or almonds instead of walnuts for a different nutty twist.
• Make the cake a day ahead to allow flavors to meld and the texture to become even better.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days, but bring to room temperature before serving. The glaze can firm up when chilled, so reheat gently if needed or add a fresh drizzle of glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute plain regular yogurt, but the texture may be slightly less thick and the cake might be a bit less moist.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid underbaking, as the center should be fully set.

Yogurt Streusel Coffee Cake Recipe

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★★★★★

4.8 from 149 reviews

This Yogurt Streusel Coffee Cake is a moist, tender cake enriched with Greek yogurt and topped with a crunchy cinnamon-walnut streusel. Finished with a smooth vanilla glaze, it makes a perfect coffee-time treat or dessert, offering a delightful balance of creamy, sweet, and nutty flavors.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 1 cup salted butter (softened)
• 2 cups granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Streusel:

• 1/2 cup chopped walnuts
• 1/2 teaspoon cinnamon
• 2 tablespoons brown sugar

Glaze:

• 1 1/2 cups powdered sugar
• 3–5 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the pan: Preheat your oven to 350ºF. Grease a 9 or 10-inch bundt cake pan with shortening and dust it lightly with flour to ensure the cake releases easily after baking.
2. Make the batter: In a large mixing bowl, cream together the softened butter, granulated sugar, and eggs until smooth and fluffy. Gently fold in the Greek yogurt and vanilla extract ensuring the mixture is well combined. Then, sift in the flour, baking powder, and salt; fold everything together until the batter is smooth and uniform.
3. Assemble the cake: Spoon about half of the batter into the prepared bundt pan, spreading it evenly. In a small bowl, mix the chopped walnuts, cinnamon, and brown sugar to make the streusel topping. Sprinkle the streusel mixture evenly over the first layer of batter. Carefully spoon the remaining batter over the streusel layer to cover it.
4. Bake the cake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for at least 35 minutes.
5. Unmold and fully cool: Run a knife around the edges of the cake to loosen it from the pan, then invert the cake onto a serving plate. Allow the cake to cool completely before glazing.
6. Prepare the glaze: In a medium bowl, combine the powdered sugar with heavy cream, adding the cream a tablespoon at a time until you reach your desired glaze consistency. Stir in the vanilla extract and mix well.
7. Glaze the cake: Drizzle the vanilla glaze evenly over the cooled cake for a sweet finishing touch.
8. Storage: Store the cake in an airtight container at room temperature. For best flavor and texture, prepare the cake a day in advance to allow the flavors to meld and the cake to set fully.

Notes

• Ensure the butter is softened to room temperature for better creaming and a smoother batter.
• Use plain Greek yogurt to add moisture and a subtle tang while keeping the cake tender.
• The nuts in the streusel can be swapped for pecans or almonds depending on preference.
• The glaze thickness can be adjusted by adding more or less heavy cream.
• Allow the cake to cool fully before glazing to prevent the glaze from melting and running off.
• Best served fresh but can be stored at room temperature for up to 2 days.

Keywords: Yogurt streusel coffee cake, Greek yogurt cake, streusel cake, breakfast cake, cinnamon nut coffee cake, glazed coffee cake