This is one of the lightest and most tender coffee cakes I have ever eaten. Gobble it up, stuff a second piece in my mouth, consider a third piece, crumbs all over my shirt good. Not only does it have a soft tender crumb but it’s moist and not dry like many coffee cakes can be. Can we talk about the cinnamon streusel topping?!?! Oh my goodness, it takes your tastebuds to the moon! It develops a delectable crunchy texture as it bakes up in the oven. Oh and did you notice, not only is there a delectable cinnamon streusel topping, but there’s a ribbon of cinnamon goodness that runs through the middle too. Double cinnamony goodness to enjoy with every bite. If you are a cinnamon lover, keep reading to find out the secret ingredient that gives this coffee cake its moist, light and tender crumb.
Preheat oven to 350℉.
Grease a 9X9 inch pan with a little butter or lightly spray it with nonstick cooking spray. This will keep the parchment paper in place and stop it from sliding around in the pan.
If you bake frequently, save those butter wrappers. Just fold them in half and tuck them into the fridge. They are perfect for lightly greasing a baking dish.
Use scissors to cut the parchment paper to size and cut the corners so it fits in the pan. Set aside.
In a mixing bowl, combine flour, baking powder and baking soda. Set aside.
In a mixing bowl whisk together sugar and eggs until combined.
Add vanilla, Greek yogurt and melted butter.
SECRET INGREDIENT: The addition of Greek yogurt to the batter is what gives this cake its light as air tender crumb and keeps the cake moist and delicious. You can finally say goodbye to dry as sawdust coffee cake.
Whisk to combine.
Add the dry ingredients and whisk just until incorporated, do not over mix the batter.
Batter will be quite thick.
Make Cinnamon Streusel Topping:
In a small bowl add brown sugar, cinnamon, nutmeg and flour.
Stir to combine.
Add the 2 tablespoons melted butter and stir mixture into a thick crumbly paste.
Add tthhee chopped pecans and stir to combine all the ingredients.
Spread half the cake batter in the prepared pan. Using an offset spatula makes it easier to spread the batter evenly along the bottom of the pan, out to the edges and into the corners.
Top with half of the cinnamon streusel in an even layer.
Top with another layer of the remaining batter spreading it out to the edges and into the corners.
Spoon on a final layer of cinnamon using the remaining half of the streusel topping.
Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and allow cake to cool for 15 minutes in the pan.
Use the parchment paper to lift out and remove cake from the pan and transfer to a cutting board.
Cut cake into 9 squares to serve. Serve warm or at room temperature.
This is by far the very best coffee cake I have ever tried! I would rate it with 20 stars if I could, it’s that good. The crunchy cinnamon topping crumbles on your tongue with the soft tender cake. It’s absolutely delectable with a steaming hot cup of coffee! It’s better than anything I’ve ever purchased at a high priced bakery, yes it’s that good. Plus, it uses simple ingredients, and comes together quickly. That means you can whip it up anytime the mood strikes. Like every single weekend morning!!! Or make it for your sweetheart this Valentine’s Day to get the day started right.
Cinnamon Streusel Coffee Cake
Equipment
- 9X9 inch pan
- Parchment paper
- off set spatula, optional
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup white sugar
- 2 large eggs
- 1 cup full fat Greek yogurt
- 10 tbsp butter, melted
- 2 tsp vanilla
For the Topping:
- ½ cup brown sugar
- 1½ tbsp cinnamon
- ¼ tsp nutmeg, freshly grated
- 4½ tbsp flour
- 2 tbsp butter, melted
- ½ cup pecans, roughly chopped
Instructions
- Preheat oven to 350℉.
- Line a 9X9 inch pan with parchment paper. Set aside.
- In a mixing bowl, combine flour, baking powder and baking soda. Set aside.
- In a mixing bowl whisk together sugar and eggs until combined.
- Add vanilla, Greek yogurt and melted butter and whisk to combine.
- Add dry ingredients and whisk just until incorporated, do not over mix. Batter will be quite thick.
Make Cinnamon Streusel Topping:
- In a small bowl add brown sugar, cinnamon, nutmeg and flour. Stir to combine.
- Add melted butter and stir into a thick paste.
- Add chopped pecans and stir to combine all the ingredients.
- Spread half the cake batter in the prepared pan. Use an offset spatula to spread the batter evenly along the bottom of the pan out to the edges and into the corners.
- Top with half of the cinnamon streusel in an even layer.
- Top with another layer of the remaining batter spreading it out to the edges and into the corners. An offset spatula makes this easier to do.
- Spoon on a final layer using the remaining cinnamon streusel topping.
- Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and allow cake to cool for 15 minutes in the pan.
- Use the parchment paper to lift out and remove cake from the pan and transfer to a cutting board.
- Cut cake into 9 squares to serve. Serve warm or at room temperature.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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