Coffee Cake
Total Time
1 hr 5 mins
Prep Time
20 mins
Cook Time
45 mins
Rating
4.6 out of 5 stars
(15)
Ingredients
15-18 servings
- 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
- For The Cake
- 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
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Preparation
Step 1
Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Step 2
Make the filling: In a small bowl, mix together the brown sugar, cane sugar, and cinnamon. Set aside.
Step 3
Make the crumble topping: In a medium bowl, mix together the flour, brown sugar, cane sugar, and cinnamon. Add the butter and use a spatula to combine. Mix until there is no dry flour remaining and the mixture is crumbly. Don’t overmix. Set aside.
Step 4
Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5
In the bowl of a stand mixer, or using an electric mixer, cream the butter. Add sugar and mix to combine. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add a quarter of the dry ingredients and mix, then add a third of the yogurt and mix. Repeat until you have added all the yogurt and dry ingredients, ending with the dry ingredients.
Step 6
Evenly spread half the batter at the bottom of the prepared pan. Sprinkle with the filling. Dollop the remaining batter in spoonfuls across the top of the filling and use a spatula or knife to carefully spread it into an even layer. Sprinkle the crumble topping on top.
Step 7
Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
Step 8
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Chef's notes
A slice of this cinnamon coffee cake is great on its own, served with coffee or tea for breakfast or an afternoon treat. The cake is also a fantastic addition to a weekend or holiday brunch. Pair it with something savory, like a frittata or scrambled eggs, and fresh fruit.
This coffee cake recipe is best on the day it’s baked, but leftovers keep well for up to 2 days. Store them in an airtight container at room temperature. For longer storage, wrap slices in aluminum foil or plastic wrap, and freeze them for up to 3 months. Allow them to thaw at room temperature.
