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Yogurt Streusel Coffee Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with Remaining Batter: Spoon the remaining batter over the streusel layer, smoothing the top gently to cover the filling.
  7. 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.
  8. 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.
  9. 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.
  10. Glaze the Cake: Immediately drizzle the vanilla glaze over the cooled cake, allowing it to coat the top and edges attractively.
  11. 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

Find it online: https://spatulaqueen.com/yogurt-streusel-coffee-cake-recipe/