5 from 2 votes
Cinnamon Streusel Yogurt Coffee Cake
Looking to feed a crowd? Make this recipe for Cinnamon Streusel Yogurt Coffeecake–your family and friends will be impressed by this easy to make cake!
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings:
24
servings
Calories:
311 kcal
Course:
Dessert, Breakfast
Cuisine:
American
Ingredients
Streusel topping
- 1 ¼ cups granulated sugar
- ¼ teaspoon salt if you use unsalted butter
- 1 ½ cups all-purpose flour King Arthur Organic brand
- 1 tablespoon ground cinnamon
- 1 tick butter melted, unsalted
Filling
- 1 cup brown sugar light or dark
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon cocoa powder unsweetened
Cake
- ¾ cup butter 1.5 sticks, unsalted
- 1 ¼ teaspoons salt
- 1 ½ cups granulated sugar
- ⅓ cup brown sugar
- 2 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 egg large, organic
- ¾ cup vanilla yogurt Stonyfield Organic 100% Grassfed brand
- 1 ¼ cups milk 2%, organic
- 3 ¾ cups all-purpose flour King Arthur Organic brand
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13 pan.
- Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping to the side.
- Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.
- To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 ⅓ cups batter in each pan.
- Sprinkle the filling evenly on the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Cup of Yum
Notes
- I like making streusel topping this way with melted better - it's much easier than mixing up softened butter into crumbs!
Nutrition Information
Calories
311kcal
(16%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
37mg
(12%)
Sodium
169mg
(7%)
Potassium
133mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
231IU
(5%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24 servings
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 169mg | 7% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.