Introduction

This Yogurt Streusel Coffee Cake is a moist, tender treat perfect for breakfast or afternoon tea. The tangy Greek yogurt keeps the crumb soft while a cinnamon walnut streusel adds delightful texture and flavor. Finished with a sweet vanilla glaze, it’s a deliciously comforting cake to enjoy any time.

Yogurt Streusel Coffee Cake Recipe - Recipe Image

Ingredients

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
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1 1/2 cups powdered sugar
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350ºF. Grease a 9″ or 10″ bundt cake pan with shortening and dust it lightly with flour to prevent sticking.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and eggs until smooth. Gently fold in the Greek yogurt and 1/2 teaspoon vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until well combined.
Step 4: Spoon half of the batter into the prepared bundt pan, spreading it evenly.
Step 5: In a small bowl, mix the chopped walnuts, cinnamon, and brown sugar to create the streusel topping. Sprinkle this mixture evenly over the batter in the pan.
Step 6: Spoon the remaining batter over the streusel layer, smoothing the top gently.
Step 7: Bake the cake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cake cool in the pan for at least 35 minutes. Run a knife around the edges to loosen it, then invert onto a plate and allow to cool completely.
Step 9: To make the glaze, place the powdered sugar in a medium bowl. Add heavy cream one tablespoon at a time, mixing until you reach a smooth, drizzle-able consistency.
Step 10: Stir in 1/2 teaspoon vanilla extract. Immediately drizzle the glaze over the cooled cake.

Tips & Variations

For a nut-free version, omit the walnuts and increase the cinnamon slightly for extra flavor.
Use plain yogurt instead of Greek yogurt if preferred, but Greek yogurt adds more moisture and tang.
Add a handful of fresh blueberries or chopped apples in the batter for a fruity twist.
To make a quicker glaze, mix powdered sugar with milk or lemon juice instead of heavy cream.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. This coffee cake is best enjoyed the day after baking when the flavors have fully developed. If needed, reheat slices gently in the microwave for about 15 seconds to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan instead of a bundt pan?

Yes, you can bake this coffee cake in a 9×13-inch baking dish. The baking time may be slightly shorter, so check for doneness around 40-45 minutes.

What if I don’t have heavy cream for the glaze?

You can substitute heavy cream with whole milk or half-and-half. Add it gradually until you get the right drizzle consistency.

Yogurt Streusel Coffee Cake Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

This Yogurt Streusel Coffee Cake is a moist and tender bundt cake with a rich Greek yogurt base, layered with a crunchy cinnamon-walnut streusel and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or an afternoon treat, this cake offers a delightful balance of sweetness and texture.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Prepare the Pan: Preheat your oven to 350ºF. Grease a 9 or 10-inch bundt cake pan with shortening and dust it with flour to ensure the cake releases easily after baking.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, incorporating each fully.
Add Yogurt and Vanilla: Carefully fold in the plain Greek yogurt and vanilla extract into the creamed mixture, blending to combine evenly without deflating the batter.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing well to achieve a smooth, uniform batter.
Layer Batter and Streusel: Spoon half of the batter into the prepared bundt pan to create the base layer. In a small bowl, combine chopped walnuts, cinnamon, and brown sugar to make the streusel mixture. Sprinkle this evenly over the batter in the pan.
Top with Remaining Batter: Spoon the remaining batter over the streusel layer, smoothing the top gently to cover the filling.
Bake the Cake: Place the bundt pan in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a toothpick into the cake center; it should come out clean when the cake is ready.
Cool the Cake: Allow the cake to cool in the pan for at least 35 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Let it cool completely before glazing.
Make the Glaze: In a medium bowl, combine the powdered sugar with heavy cream, adding the cream a tablespoon at a time until the glaze reaches your desired drizzle consistency. Stir in the vanilla extract thoroughly.
Glaze the Cake: Immediately drizzle the vanilla glaze over the cooled cake, allowing it to coat the top and edges attractively.
Store and Serve: Keep the cake in an airtight container at room temperature. For best flavor and texture, prepare the cake a day in advance to let the flavors meld.

Notes

This cake is best served the day after baking to allow flavors to develop fully.
You can substitute walnuts with pecans if preferred.
Ensure the bundt pan is well-greased and floured to prevent sticking due to the moist batter.
The glaze consistency can be adjusted by varying the amount of heavy cream for a thicker or thinner drizzle.
Use full-fat Greek yogurt for the best texture and flavor.

Keywords: Yogurt streusel coffee cake, bundt cake, Greek yogurt cake, cinnamon walnut cake, coffee cake recipe, vanilla glaze, breakfast cake