I first started exploring my love for baking when I was in middle school, and this is one of the earliest recipes I can remember that I didn’t mess up on. When I first started baking, there were a countless number of recipes that I accidentally burnt, didn’t end up have the right taste, or just turned out way different from what the recipe made it seem like it would turn out. Nowadays, I still mess up my recipes every so often, but this coffee cake was on point! The special ingredient in this recipe is Greek yogurt! I love recipes that incorporate Greek yogurt, like this pancake recipe, because it makes a notable difference in the texture and taste. Besides, it’s a way healthier substitution for sour cream or heavy cream. Give this recipe a try and enjoy with a hot cup of coffee, with some vanilla ice cream, or just on its own!
- 3/4 cup butter softened
- 1 tsp salt (1 1/4 tsp salt if using unsalted butter)
- 1 1/2 cups granulated sugar
- 1/3 cup brown sugar
- 2 1/2 tsp baking powder
- 2 tsp vanilla extract
- 3 eggs
- 3/4 cup plain Greek yogurt
- 1 1/4 cups milk
- 3 3/4 cups flour
- 1 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp unsweetened cocoa powder (optional)
- 2/3 cup granulated sugar
- pinch of salt (if using unsalted butter)
- 3/4 cup flour
- 1/2 tbsp ground cinnamon
- 4 tbsp melted butter
Mix all dry ingredients, add melted butter and stir until combined (this should be a crumbly texture).
Mix sugar, cinnamon and cocoa powder until well combined.
Beat butter, salt, sugars, baking powder and vanilla until smooth.
Add eggs one at a time, beating well.
Whisk yogurt and milk until well combined.
Add flour to butter mixture alternately with yogurt mixture, beating gently.
Pour half the batter into the pan, spreading all the way to edges. For 9″ pans, spread 1/3 of batter into pan.
Sprinkle filling on top of batter.
Use remaining batter and pour on top of filling, spreading batter as much as possible.
Sprinkle topping on top of batter.
Bake for 55 to 60 minutes at 350 °F for the 9″ to 13″ pan, 50 to 55 minutes at 350 °F for the two 9″ round pans.
When edges of cake are dark golden brown or medium-golden with no light patches showing on top, cake should be ready.
Let cool for about 20 minutes.
Recipe from here.
The topping is probably my favorite part of the cake. I just love how crumbly and sweet it is.
It’s kind of hard to see the layer of filling in this recipe, but the filling inside the cake is super simple to make and makes all the difference in the cake.
Bon appétit! ♥