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coffee cake on plate

Greek Yogurt Coffee Cake


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
  • 1 pinch 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).