Cinnamon Crumb Coffee Cake
This moist, fluffy coffee cake skips the sour cream but keeps all the tender, buttery goodness. Made with Greek yogurt and topped with a crunchy cinnamon streusel, it’s perfect for breakfast, brunch, or afternoon coffee.
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Ingredients
For the Crumb Topping
- ¾ cup all-purpose flour
- ⅓ cup brown sugar packed
- 1½ teaspoon ground cinnamon
- 6 tablespoon cold unsalted butter cubed
For the Cake
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup white sugar
- ⅓ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ¾ cup Greek yogurt full-fat
- ¼ cup milk
For the Cinnamon Sugar Layer
- ¼ cup brown sugar packed
- 1½ teaspoon ground cinnamon
For the Optional Glaze
- 1 cup powdered sugar sifted
- 2-4 tablespoon heavy cream or whole milk
- ½ teaspoon vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch square pan with parchment paper or grease well.
- Make the crumb topping: In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until the mixture forms coarse crumbs. Set aside.
- Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the butter and sugars: In the bowl of a stand mixer or with a hand mixer, beat butter, white sugar, and brown sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add wet ingredients: Beat in eggs one at a time. Mix in vanilla and almond extract, Greek yogurt, and milk. Mix just until smooth.
- Combine: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix!
Assemble the cake:
- Spread half of the batter into the prepared pan in an even layer.
- Sprinkle with the cinnamon sugar layer.
- Spoon the remaining batter on top and gently spread it.
- Sprinkle evenly with the crumb topping.
- Bake: Bake for 45-55 minutes, or until the center of the cake springs back when gently pressed and a toothpick comes out with just a few moist crumbs.
- Cool and serve: Let the cake cool on a wire rack before slicing. Serve warm or at room temperature with a hot cup of coffee.
For the Glaze (Optional)
- Whisk together 1 cup powdered sugar, 2-4 tablespoons cream or milk, and ½ teaspoon vanilla or almond extract until smooth but thick. Drizzle over the cooled cake using a spoon or piping bag. Let it set for 15–20 minutes.
Notes
Use full-fat Greek yogurt for best results—low-fat varieties can make the cake less moist.
Store leftovers in an airtight container at room temperature for up to 3 days.
To freeze: Wrap individual slices in plastic wrap and then aluminum foil. Thaw at room temp or reheat in the oven.
Store leftovers in an airtight container at room temperature for up to 3 days.
To freeze: Wrap individual slices in plastic wrap and then aluminum foil. Thaw at room temp or reheat in the oven.
