Greek Yogurt Coffee Cake Recipes

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GREEK YOGURT COFFEE CAKE



Greek Yogurt Coffee Cake image

Greek Yogurt Coffee Cake - a moist and delicious coffee cake recipe made with Greek yogurt. It's sprinkled with a crumbly streusel topping then drizzled with a sweet vanilla glaze.

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Breakfast

Time 1h10m

Number Of Ingredients 18

1 cup unsalted butter (softened)
2 cups white sugar
2 eggs
1 teaspoon vanilla
1 cup Greek Yogurt ((I used fat free vanilla))
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup all purpose flour
1/4 cup packed brown sugar
1/4 cup white sugar
1/4 teaspoon cinnamon
3 Tablespoons cold butter
2 Tablespoons butter, (melted)
1 cup powdered sugar
1-2 Tablespoons milk
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan with nonstick spray and set aside. Mix together streusel ingredients until crumbly, or pulse ingredients using a food processor (this is my preferred method). Set aside.
  • Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and greek yogurt and mix until smooth.
  • In a medium sized bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed.
  • Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with remaining batter. Sprinkle the rest of the streusel mixture over the top.
  • Bake in preheated oven for 50-60 minutes until cake is cooked through and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  • To make the glaze: combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!

Nutrition Facts : Calories 584 kcal, Carbohydrate 84 g, Protein 6 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 363 mg, Sugar 62 g, ServingSize 1 serving

GREEK YOGURT COFFEE CAKE LOAF



Greek Yogurt Coffee Cake Loaf image

Warm, gooey sugar and cinnamon coffee cake loaf recipe is the ultimate decadent breakfast or dessert. If you're wondering what you can make with Greek yogurt, you have to try baking up this version of quick bread. In addition to the cinnamon and sugar, the coffee cake has Greek yogurt to keep the cake moist and light. Whether you're looking for a warm winter breakfast or an addition to Christmas brunch, Greek yogurt coffee cake is best served straight from the oven!

Provided by Jessica Mode

Categories     Breakfast

Time 45m

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter (room temperature)
1 3/4 cup granulated sugar (divided)
1 teaspoon vanilla extract
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup whole milk plain Greek yogurt
3/4 cup firmly packed light brown sugar
2 teaspoons ground cinnamon

Steps:

  • Heat the oven to 350° F.
  • Add butter and 1 cup (198 grams) granulated sugar to a medium-sized mixing bowl. Beat butter and sugar using a stand or hand-held mixer, until pale in color, about 2 minutes. Beat in vanilla extract and eggs until well combined.
  • Sift together flour, baking soda, and baking powder in a separate bowl.
  • Alternate adding the dry ingredients and Greek yogurt to the butter and sugar mixture with the mixer running on low speed. Mix just until all the ingredients are incorporated.
  • In a small bowl whisk brown sugar, remaining 3/4 cup (149 grams) granulated sugar, and cinnamon. Set aside.
  • Pour and spread half of the batter into two prepared loaf pans. Top each loaf with a fourth of the cinnamon sugar mixture. Add the last half of the batter into each pan. Smooth batter with an offset spatula or knife. If the batter is difficult to spread, run hot water over the spatula/knife. Sprinkle the remaining cinnamon sugar on top of each loaf.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool coffee cake in the pan set on a wire rack for at least 1 hour before removing from the pan.

Nutrition Facts : Calories 497 kcal, Carbohydrate 89 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 73 mg, Sodium 223 mg, Fiber 1 g, Sugar 65 g, UnsaturatedFat 4 g, ServingSize 1 serving

VANILLA YOGURT COFFEE CAKE



Vanilla Yogurt Coffee Cake image

Successful Baking for Flavor and Texture (1934) won me over with its gorgeous pink cover. I found a simple coffee cake recipe there and I substituted oil for the butter and added a couple of egg yolks to make it as moist as possible. With Greek yogurt so popular these days, I decided to use it instead of buttermilk--it gives the cake a wonderful tang. I also added a generous amount of vanilla (strangely, the original recipe called for none!). A buttery brown sugar-cinnamon crumb that goes both inside and on top of the cake (and can be doubled if you're all about the topping and swirl) rounds out this perfect breakfast treat.

Provided by Jessie Sheehan

Categories     dessert

Time 2h10m

Yield 16 servings

Number Of Ingredients 16

1/2 cup [110 g] unsalted butter, melted and cooled slightly
1 1/4 cups [175 g] all-purpose flour
1 cup [200 g] packed dark brown sugar
1 teaspoon ground cinnamon
Cooking spray, for the pan
3 1/4 cups [455 g] all-purpose flour, plus more for the pan
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon table salt
2 1/3 cups [465 g] granulated sugar
1 cup [240 ml] mild olive oil or vegetable oil
1 tablespoon pure vanilla extract
2 eggs
2 egg yolks
1 3/4 cups [420 g] plain whole Greek yogurt
Confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
  • For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
  • For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
  • Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
  • Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
  • Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
  • Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.

AWESOME YOGURT COFFEE CAKE WITH BROWN SUGAR-CINNAMON TOPPING



Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping image

This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt - although many seem to have no effect on flavor, the lemon is my favorite.

Provided by starmaster25

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

1 cup packed brown sugar
½ cup chopped walnuts
½ cup chopped pecans
¼ cup all-purpose flour
¼ cup softened butter
1 teaspoon ground cinnamon
Cake:
cooking spray
1 ½ cups white sugar
1 cup yogurt
¾ cup softened butter
2 eggs
⅓ cup milk
4 teaspoons baking powder
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Combine sugar, yogurt, butter, eggs, milk, baking powder, and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack, then place brown sugar-cinnamon side up on a plate to serve.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 72.5 g, Cholesterol 69.7 mg, Fat 23.4 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 10.9 g, Sodium 498.6 mg, Sugar 45 g

YOGURT COFFEE CAKE WITH CINNAMON STREUSEL



Yogurt Coffee Cake with Cinnamon Streusel image

A delicious moist bundt cake layered with cinnamon streusel and drizzled with a coffee glaze

Provided by Farah Abumaizar

Categories     Dessert

Number Of Ingredients 16

3/4 cup butter, softened (170 g)
1 1/2 cups granulated sugar (300 g)
3 eggs, room temperature
1 1/2 tsp vanilla extract
1 1/4 cups yogurt, room temperature (300g)
2 1/2 cups cake flour (see note for substitution* , 288g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar, light or dark
1 cup chopped walnuts, optional
1 cup all purpose flour (125g)
3 tsp cinnamon powder
6 tbsp butter, cold and cubed (85g)
1/2 cup icing sugar
1-2 tbsp strongly brewed coffee

Steps:

  • Preheat oven to 350F (180C).
  • Sift the dry ingredients (flour, salt, baking powder and baking soda) together and set aside.
  • With an electric mixer, cream together the softened butter and granulated sugar for a good 5 minutes or until light and fluffy.
  • Add eggs one at a time, mixing well between each addition, then vanilla and mix until incorporated. Add in yogurt all at once, and mix to combine. It's fine if the batter is a little lumpy, it'll smooth out when you add the flour.
  • Add the dry ingredients on low speed and mix until just combined. Turn off the mixer, and use a rubber spatula to scrape the sides and bottom of the bowl and make sure all the flour is incorporated. Set aside while you make your streusel.
  • Mix together the flour, brown sugar, and cinnamon. With your fingertips, work the cold cubed butter into this mix. Add your chopped walnuts and mix a little.
  • In a well greased bundt pan (see post above for greasing tips), layer the bottom with 1/3 of the streusel mixture.
  • Dollop half the batter on top of this, and smooth out a little with a spatula. Sprinkle with the remaining crumb mixture, then add the remainder of the batter. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  • Let it cool for 15-20 minutes, then flip bundt pan upside down over serving plate. Hit the back of the bundt cake pan gently with a wooden spoon for easier release. Once it's out of the pan, let it cool completely before glazing.

Nutrition Facts : Calories 670 kcal, ServingSize 1 serving

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