Greek Yogurt Coffee Cake

Name: Greek Yogurt Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 Servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 1/4 cups gluten-free all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 (5-oz) container plain greek yogurt; 1 cup fresh blueberries; 1/2 cup brown sugar; 1 cup walnuts; 1 Tbsp ground cinnamon; 1 pinch sea salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
9 Servings
Calories
331 kcal
Course
Breakfast
Cuisine
American

Greek Yogurt Coffee Cake

Tyler Espinosa

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Coffee cake lovers, you'll get a kick out of this moist and delicious recipe with a twist! The yogurt adds a unique flavor that brings the whole experience to a whole new level. Mix it up with different kinds of fruit!

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Ingredients

Servings

1/2 cup (1 stick) unsalted butter softened
1/2 cup brown sugar or coconut sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (5-oz) container plain greek yogurt (heaping 1/2 cup)
1 cup fresh blueberries optional

For the Streusel Topping:

1/2 cup brown sugar or coconut sugar
1 cup walnuts chopped
1 Tbsp ground cinnamon
1 pinch sea salt

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Instructions

Preheat the oven to 350 degrees F. Prepare an 8" x 8" square baking pan by lightly oiling it or lining it with parchment paper.
In a stand mixer or a large mixing bowl, cream together the butter and coconut sugar until fluffy.
Add the eggs and vanilla extract and mix to combine.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Combine the dry ingredients with the wet ingredients and mix just until incorporated.
Mix in the blueberry yogurt and then the blueberries.
In a small bowl, mix together the brown sugar, walnuts and cinnamon.
Pour half of the cake batter into the prepared baking pan.
Sprinkle half of the brown sugar/nut mixture on top of the batter.
Pour the remaining batter on top and use a rubber spatula to smooth it out evenly.
Sprinkle on the remaining brown sugar/walnuts.
Bake for 30 to 40 minutes until the cake tests clean. To test for doneness, insert a digital thermometer into the center of the cake. It is ready if the internal temperature is between 190 and 205 degrees Fahrenheit.