For an extra layer of flavor, consider using vanilla-flavored yogurt or adding a teaspoon of vanilla extract to the batter. Store any leftover cake in an airtight container at room temperature for up to 3 days. If you don't have a Bundt pan, you can bake this cake in a 9x13 inch baking pan. Adjust the baking time accordingly, checking for doneness after 35 minutes.
Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS12
Embark on a delightful baking journey with this exquisitely moist and flavorful yogurt coffee cake. Swirls of brown sugar and cinnamon create a tantalizing topping that perfectly complements the cake's tender crumb. A guaranteed crowd-pleaser for breakfast, brunch, or any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate73 g
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Cholesterol70 mg
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Fiber2 g
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Protein7 g
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Saturated Fat11 g
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Sodium499 mg
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Sugar45 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Topping: In a medium bowl, combine 1/4 cup flour, brown sugar, 1/4 cup softened butter, walnuts, pecans, and cinnamon. Mix with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside. (5 minutes)
02
StepPreheat and Prepare: Preheat your oven to 375°F (190°C). Generously coat a fluted tube pan (Bundt pan) with cooking spray to prevent sticking. (5 minutes)
03
StepCombine Wet and Dry Ingredients: In a large mixing bowl, beat together the white sugar, yogurt, remaining 3/4 cup softened butter, milk, eggs, baking powder, and salt using an electric mixer until smooth and well combined. (5 minutes)
04
StepCombine the Batter: Gradually add the remaining 3 cups of flour to the wet ingredients, mixing on low speed until just combined. The batter will be thick. Be careful not to overmix. (5 minutes)
05
StepLayer and Swirl: Pour half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle half of the brown sugar-cinnamon topping over the batter. Top with the remaining batter, followed by the remaining topping. (5 minutes)
06
StepBake: Bake in the preheated oven for 45-50 minutes, or until a wooden toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can tent it with foil during the last 15 minutes of baking. (45-50 minutes)
07
StepCool and Invert: Let the cake cool in the pan on a wire rack for 5 minutes. Then, run a table knife around the edges of the pan to loosen the cake. Tap the pan firmly a few times, then gently shake to release. Place a wire rack over the pan and invert to release the cake onto the rack. Invert again onto a serving plate so that the brown sugar-cinnamon topping is facing up. (10 minutes)
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RECIPE REVIEWS
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Aubree Cummerata
Jun 28, 2025This is the best coffee cake I've ever made!
Demond Wolf
Jun 21, 2025I tried it with lemon yogurt, as suggested, and it was fantastic!
Ian Nader
Jun 20, 2025The brown sugar-cinnamon topping is absolutely addictive! I will definitely make this again.
Karolann Bradtke
Jun 15, 2025Next time I will add a glaze on top!
Amira Ankunding
Jun 15, 2025My family devoured this cake in one sitting!
Chance Hahn
Jun 14, 2025This cake is amazing! The topping is the perfect amount of sweet and crunchy.
Yasmine Kreiger
Jun 13, 2025I love how moist and flavorful this cake is. The yogurt makes it so tender.
Dorris Miller
Jun 11, 2025The only change I made was to add a little orange zest to the batter. It was delicious!
Edmond Ledner
May 30, 2025Easy to follow recipe and the cake turned out perfectly. A new favorite in our house!