Description
This classic coffee cake recipe features a moist and tender cake with a cinnamon-sugar swirl in the middle and a buttery crumb topping. Perfect for breakfast, brunch, or a delightful afternoon treat, this coffee cake pairs wonderfully with a cup of coffee or tea.
Ingredients
Scale
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)
Cake Batter
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make the Filling: In a small bowl, combine ⅓ cup brown sugar, ¼ cup cane sugar, and 1 teaspoon cinnamon. Mix well and set aside for later layering.
- Make the Crumble Topping: In a medium bowl, mix together ⅔ cup flour, ⅓ cup brown sugar, ¼ cup cane sugar, and 1 teaspoon cinnamon. Add 5 tablespoons room temperature butter and use a spatula to blend until crumbly and no dry flour remains. Avoid overmixing. Set this crumble topping aside.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together 2½ cups plus 2 tablespoons flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and ¾ teaspoon sea salt.
- Cream Butter and Sugar: Using a stand mixer or electric mixer, cream ¾ cup unsalted butter until smooth. Gradually add 1½ cups cane sugar and beat until combined and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in 1½ teaspoons vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and 1½ cups Greek yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
- Assemble the Cake: Spread half the batter evenly in the prepared baking dish. Sprinkle the cinnamon-sugar filling over this layer. Dollop the remaining batter over the filling in spoonfuls and carefully spread it to an even layer. Finally, sprinkle the crumble topping evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the coffee cake to cool slightly before slicing. Serve warm or at room temperature with coffee or tea.
Notes
- This coffee cake is incredibly moist and has a delicious cinnamon swirl that runs through the center.
- The buttery crumble topping adds a delightful crunch to complement the tender cake layers.
- Serve freshly baked slices with your favorite coffee or tea for a perfect breakfast or afternoon snack.
- Make sure not to overmix the crumble topping to maintain its texture.
- Use room temperature butter and eggs for optimal batter consistency.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 310
- Sugar: 22g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
