Greek Yogurt Coffee Cake {Recipes}

When my brother was in town a few weekends ago, my family all got together at my sister Margaret's house for breakfast.  She asked me to bring a coffee cake.  So, I made a sour cream coffee cake using this recipe.  It was so delicious that I wanted to make another one just for me and my kids to enjoy.

I was up early this past Sunday morning to finish sewing Jacob's duvet.  It was a cold, blustery, overcast morning.  Perfect for turning on the stove to warm up the house and get it infused with the smell of cinnamon.  I went to the fridge to get out my ingredients.  Oh great!  I had forgotten to get more sour cream.  I was comfy in my pajamas, and had no plans to get out of them anytime soon.  The kids were still snuggled in their beds and I didn't want to wake them up to run to the store for sour cream.  I was ready to give up on making the sour cream coffee cake when I saw a container of Greek yogurt.  Close enough, I figured, so I just substituted the Greek yogurt in my recipe for the sour cream.

It came out just as moist and delicious as the one I had baked using sour cream.  I suspect that this has something to do with the almost two sticks of butter in the recipe?!  I baked mine in a bundt pan and skipped the nuts (because of Olivia's nut allergy) and just sprinkled some powdered sugar on top rather than the glaze, for a little less sweetness.
Next time I make it, I think I'm going to try substituting part whole wheat flour and maybe substitute applesauce for some of the butter to make it a little bit more healthy.
Here's the original recipe.


  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream  ( I substituted Greek yogurt)
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional

For the glaze:

  • 1/2 cup confectioners' sugar
  • 2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

I just used powdered sugar on mine instead of glaze.
My kids decided that they'd like me to change my blog to a food blog.  Make that a desserts blog!

Thanks so much for stopping by and I hope you have a great day!

Post a Comment

Your comments make my day! Thanks for taking the time to share your thoughts. Comments are moderated so, it may take awhile for yours to show up.