Yogurt Streusel Coffee Cake

Classic Yogurt Streusel Coffee Cake is the perfect make-ahead dessert to serve alongside a cup of coffee. It’s an easy coffee cake recipe for holiday entertaining!

Coffee in the morning is a must. I’m notorious for filling up on coffee and forgetting to eat breakfast. Anyone with me?

Today I’m sharing with you one of our favorite coffee cakes that pairs perfectly with a freshly brewed cup of coffee.

glazed coffee cake with cinnamon streusel

Why you’ll love Yogurt Streusel Coffee Cake:

  • This classic cinnamon coffee cake is thick and rich, but so moist.
  • I love that it is best served the day after you make it. Recipes that get better when they sit are so helpful during busy times and hosting guests.
  • Plain greek yogurt adds a little protein to the cake.

Greek Yogurt vs Sour Cream

Why yogurt? My mom’s original recipe called for sour cream. We’ve enjoyed this recipe made with sour cream for years. I switched it up and substituted plain Greek yogurt for the sour cream. I like to think that substitution makes the recipe just a little more healthy. After all, Greek yogurt is full of protein.

This recipe works best if you use full fat Greek yogurt. The cake will be moist that way. Just like our strawberry yogurt cake.

collage of how to make a cinnamon streusel coffee cake

How to Make Yogurt Streusel Coffee Cake

  • Prepare. Preheat the oven to 350ºF. Grease a bundt cake pan with shortening and dust with flour. (The pan should be 9″ or 10″ in diameter.)
  • Mix. In a large bowl, cream together the butter, sugar and eggs. Fold in the yogurt and vanilla carefully. Add the dry ingredients and mix well.
  • Layer. Spoon half of the batter into the prepared pan. In a small bowl, combine the streusel ingredients. Sprinkle the streusel over the batter. Spoon the remaining batter over the streusel.
  • Bake. Bake for 50-55 minutes, or until a toothpick inserted in the cake comes out clean. Allow the cake to cool for at least 35 minutes. Using a knife, loosen the edges of the cake from the pan. Turn the cake out onto a plate. Allow to cool completely.
  • Drizzle. Place the powdered sugar in a medium-size bowl. Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract and mix well. Immediately drizzle over the cake.
a bundt cake with a thick white glaze drizzled on top

Storage Instructions

This cake is best stored at room temperature. Make sure it is in an airtight container so it doesn’t dry out.

It also freezes well. Wrap it in plastic wrap and place in another airtight container. Freeze for up to 6 weeks. The yogurt keeps the cake moist after it is defrosted.

Recipe Variations

  • Try almond flavoring instead of vanilla. And you could use almonds instead of the walnuts, too.
  • Add ⅓ cup raisins to the streusel mixture.
  • Lower the calories by dusting the top with powdered sugar instead of the glaze.
  • Double the streusel if you like more cinnamon sugar inside. You could even add a teaspoon or two of cinnamon to the cake batter to increase the cinnamon flavor.
a slice of yogurt streusel coffee cake on a spatula
a slice of yogurt streusel coffee cake on a spatula

Yogurt Streusel Coffee Cake

4.5 from 2 votes
Classic Yogurt Streusel Coffee Cake is the perfect make-ahead dessert to serve alongside a cup of coffee. Great for guests!
Servings 12
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients
 

For the 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

For the streusel:

  • 1/2 cup chopped walnuts
  • 1/2 teaspoon cinnamon
  • 2 tablespoons brown sugar

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3-5 tablespoons heavy cream
  • ½ teaspoon vanilla extract

Instructions
 

Make the cake:

  • Preheat the oven to 350ºF. Grease a bundt cake pan with shortening and dust with flour. (The pan should be 9" or 10" in diameter.
  • In a large bowl, cream together the butter, sugar and eggs. Fold in the yogurt and vanilla carefully. Add the dry ingredients and mix well.
  • Spoon half of the batter into the prepared pan.
  • In a small bowl, combine the streusel ingredients. Sprinkle the streusel over the batter.
  • Spoon the remaining batter over the streusel.
  • Bake for 50-55 minutes, or until a toothpick inserted in the cake comes out clean.
  • Allow the cake to cool for at least 35 minutes. Using a knife, loosen the edges of the cake from the pan.
  • Turn the cake out onto a plate. Allow to cool completely.

Make the glaze:

  • Place the powdered sugar in a medium-size bowl. Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be.
  • Add the vanilla extract and mix well. Immediately drizzle over the cake.
  • Store in an airtight container at room temperature.
  • This cake is best when made the day before serving.

Video

Notes

*This video below shows the cake with sour cream, but just substitute Greek yogurt for the sour cream. Or stick with sour cream. Either work!
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 397kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 202mg | Potassium: 116mg | Sugar: 34g | Vitamin A: 520IU | Calcium: 50mg | Iron: 1.3mg
Course Dessert
Cuisine American
Calories 397
Keyword breakfast recipe, bundt cake, easy coffee cake

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Comments

  1. Just wondering if I can lessen the sugar? I’ve made coffee cake for years, using a cake mix, 4 eggs, sour cream, canola oil and the streusel mixture on the top and in the middle. Now I don’t use cake mixes any more. I am going to make this. Thank you for sharing.

    1. I’ve never tried lessening the sugar in this recipe. From what I read, you generally reduce the sugar in baked goods 1/4-1/3 a cup and still have it turn out OK. Let me know if you try it and what you think!

  2. Looks fantastic…I am supposed to be making a coffee cake for Christmas breakfast…want to try this…in one of the photos you show a slice drizzled with something…is that a confectioner sugar icing?

    1. Thanks, Jen! Yes, that is a cream cheese powdered sugar glaze. Here’s my recipe:
      6 oz cream cheese, softened
      5 tablespoons butter, softened
      2 cups powdered sugar
      Mix it all together. You can warm this drizzle in the microwave for 20 seconds or so it is drizzling consistency, or you can add a bit of milk to make it thinner. And you can half the recipe if you don’t think you’ll need that much drizzle.
      Enjoy!

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