Greek Yogurt Coffee Cake

I have a love/hate relationship with coffee. Is anyone else out there like that? First, I didn’t really drink coffee until I was 21 years old. I’m sure I had tried coffee before then, I think. I remember meeting a boy at a coffee shop for a study date and I had NO idea what to order. I looked at the menu and felt totally and completely lost. What the heck is a latte? How is it different from a cappuccino? Can I just order plain coffee or is that totally dumb? If I say, “plain coffee,” will the barista look at me like I’m a total idiot?

I was probably overthinking it. Probably.

Nowadays I certainly know what I like to order at coffee shops. I have opinions based on years of drinking coffee and coffee drinks. But I still sometimes don’t know my limits. Like, if I have one too many cups of coffee in a day I start to feel a bit shaky and, well, a little grumpy. Oh, you thought I was totally happy and mature all the time? Yeah, that’d be nice. 🙂

But this post isn’t exactly about coffee. It’s about coffee cake. Which I guess is coffee’s sweeter, better half. Coffee cake (or at least this recipe) doesn’t actually contain any coffee, so even if you’re not a fan of caffeine I highly recommend giving this cake a try. It’s totally yummy and would even make a great (treat) breakfast.

Greek Yogurt Coffee Cake, makes one small, loaf-size cake.
Recipe adapted from Sour Cream Coffee Cake via Chow.com

For the batter:
1 cup flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup greek yogurt

For the topping:
1/4 cup chopped pecans
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, softened
pinch of salt

In a small bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a larger bowl cream together the 1/2 cup softened butter and 2/3 cup (granulated) sugar. Stir in the egg and vanilla extract. Stir in the flour mixture. Stir in the greek yogurt until just combined.

For the topping, stir together the pecans, brown sugar, cinnamon, salt, and three tablespoons softened butter.

In a lightly buttered loaf pan, pour in the batter. Spoon the topping mixture over the top of the batter (as in the photo above). Bake at 325°F for 45-50 minutes, until a tooth pick inserted in the center comes out clean. You’ll notice that a lot of the topping with end up at the bottom of the coffee cake.

Allow to cool for ten minutes before flipping the cake out of the pan (or you can serve it from the pan, either way).

If you do flip the cake out of the pan to serve, you get to choose if you want to serve it right side up (with the nuts on the bottom) or upside down (with the nut topping on top). Both are cute, and it’s absolutely delicious either way you go. Enjoy! xo. Emma

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Ingredients

1x2x3x

For the batter:

• ▢ 1 cup flour
• ▢ ¾ teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup butter (softened)
• ▢ ⅔ cup sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup greek yogurt

For the topping:

• ▢ ¼ cup chopped pecans
• ▢ ¼ cup brown sugar
• ▢ ½ teaspoon cinnamon
• ▢ 3 tablespoons butter (softened)
• ▢ 1 pinch salt

Instructions

• In a small bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a larger bowl cream together the 1/2 cup softened butter and 2/3 cup (granulated) sugar. Stir in the egg and vanilla extract. Stir in the flour mixture. Stir in the greek yogurt until just combined.
• For the topping, stir together the pecans, brown sugar, cinnamon, salt, and three tablespoons softened butter. 
• In a lightly buttered loaf pan, pour in the batter. Spoon the topping mixture over the top of the batter (as in the photo above). Bake at 325°F for 45-50 minutes, until a tooth pick inserted in the center comes out clean. You’ll notice that a lot of the topping with end up at the bottom of the coffee cake.
• Allow to cool for ten minutes before flipping the cake out of the pan (or you can serve it from the pan, either way).

Credits // Author and Photography: Emma Chapman. Photos edited using Stella from the Signature Collection.