Coffee Cake
This classic coffee cake is buttery, tender, and bursting with cinnamon flavor—perfect with a hot cup of coffee or tea.
Equipment
- - Stand or hand mixer
- 9×13-inch baking dish
- Mixing bowls
- Spatula
Ingredients
- #### Filling:
- - ⅓ cup brown sugar
- - ¼ cup cane sugar
- - 1 tsp ground cinnamon
- #### Crumble Topping:
- - ⅔ cup all-purpose flour
- - ⅓ cup brown sugar
- - ¼ cup cane sugar
- - 1 tsp cinnamon
- - 5 tbsp unsalted butter softened
- #### Cake Batter:
- - 2½ cups + 2 tbsp all-purpose flour
- - 1½ tsp baking powder
- - 1½ tsp baking soda
- - ¾ tsp sea salt
- - ¾ cup unsalted butter room temp
- - 1½ cups cane sugar
- - 3 large eggs
- - 1½ tsp vanilla extract
- - 1½ cups whole milk Greek yogurt
Instructions
- Preheat oven to 350°F. Grease a 9x13” pan.
- Make filling: Combine sugars and cinnamon.
- Make topping: Combine dry ingredients, add butter, and mix until crumbly.
- In one bowl, whisk flour, baking powder, baking soda, salt.
- In mixer bowl, cream butter and sugar. Add eggs one at a time. Add vanilla.
- Alternately mix in dry ingredients and Greek yogurt, starting/ending with dry.
- Spread half the batter into the pan. Add filling layer. Add rest of batter and smooth.
- Sprinkle with crumb topping.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool before slicing. Enjoy!
Notes
- Sub sour cream for yogurt
- Use lemon zest or chocolate chips for variation
- Freeze unglazed slices for up to 3 months
- Use lemon zest or chocolate chips for variation
- Freeze unglazed slices for up to 3 months