Greek Yogurt Coffee Cake
User Reviews
5
Greek Yogurt Coffee Cake
Description
This coffee cake is built around a creamy batter that combines creamed butter and sugar with eggs and vanilla. Dry ingredients including gluten-free flour blend, baking powder, baking soda, and salt provide leavening and structure. Incorporating plain Greek yogurt adds moisture and slight tang, enhancing the cake’s texture and flavor.
A streusel mixture of chopped walnuts, brown sugar, cinnamon, and a pinch of salt is layered between and on top of the batter before baking, resulting in a sweet, crunchy topping that complements the soft crumb. Blueberries may be added for their fruity bursts, which contribute both texture and flavor.
Baked in an 8-inch square pan, the coffee cake develops a golden crust while remaining tender inside. It can be sliced for brunch, snack time, or dessert, pairing well with coffee or tea.
Ingredients
- 1/2 cup (1 stick) butter softened, unsalted
- 1/2 cup brown sugar or coconut sugar
- 2 large egg at room temperature
- 1 teaspoon vanilla extract pure
- 1 1/4 cups all-purpose flour gluten-free
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (5-oz) container yogurt heaping 1/2 cup, plain, Greek
- 1 cup blueberries optional, fresh
For the Streusel Topping:
- 1/2 cup brown sugar or coconut sugar
- 1 cup walnuts chopped
- 1 Tbsp ground cinnamon
- 1 pinch salt sea salt
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 331kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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