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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/yogurt-streusel-coffee-cake-recipe/