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
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.