Greek Yogurt Coffee Cake
A crunchy cinnamon crumble and a fluffy Greek yogurt cake are the two components of this easy recipe. With some ingredient alterations, my recipe is designed to give you the healthiest cake possible without sacrificing taste. Enjoy a slice of this coffee cake for breakfast or as a snack.
Ingredients
Cinnamon Topping
- 1/2 cup flour 60 g
- 2 tsp cinnamon 7 g
- 1/4 cup brown sugar 50 g
- 1/4 cup butter, melted 52 g
Cake
- 1/4 cup avocado oil 50 g
- 1 egg
- 2 tsp vanilla extract 14 g
- 1/2 cup Greek yogurt 125 g
- 1/2 cup maple syrup 100 g
- 1/4 cup milk 40 g
- 1 1/2 cup flour 200 g
- 1 1/2 tsp baking powder 6 g
- 1/2 tsp salt 3 g
Instructions
Topping
- In a mixing bowl, stir together the flour, sugar, and cinnamon. Add in the melted butter and mix until the mixture is well combined. Let the crumb topping chill in the refrigerator.
Cake
- Preheat the oven to 350º F. Prepare a 9-inch loaf pan.
- In a mixing bowl, whisk together the butter, egg, vanilla extract, Greek yogurt, and maple syrup.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and add the milk. Fold the batter until it is well combined.
- Add the dry ingredients in multiple portions, alternating with the milk. Fold the batter until it is well combined.
- Pour half of the batter into a prepared loaf pan. Sprinkle the surface with half the cinnamon topping. Spread the remaining batter on top and cover with the rest of the cinnamon crumble.
- Bake the cake for 40 to 50 minutes. Remove the cake from the oven and let it cool on a cooling rack.
Notes
- This recipe makes a good amount of cinnamon crumb topping, but if you'd like more, feel free to double the crumble recipe.
- Substitute the avocado oil for any oil of your choice. Vegetable oil, olive oil, melted coconut oil, and melted butter would all work well.