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18Ingredients
70Minutes
590Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 cup unsalted butter (softened)
- 2 cups white sugar
- 2 eggs
- 1 tsp. vanilla
- 1 cup Greek yogurt (I used fat free vanilla)
- 2 cups all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1/4 tsp. cinnamon
- 3 Tbsp. cold butter
- 2 Tbsp. butter (melted)
- 1 cup powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol110mg37% |
Sodium430mg18% |
Potassium105mg3% |
Protein5g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate84g28% |
Dietary Fiber<1g4% |
Sugars62g |
Vitamin A15% |
Vitamin C0% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
NJ 3 years ago
Very Tasty! I used a gluten free flour blend and cut the sugar in half for the cake and filling. Only used 1/4 of the powdered sugar for the top. We don’t like super sweet things, and the cake is still quite sweet to us! Very moist too!
Betz 3 years ago
great! used a 9” spring form, baked about 55 mins. used full fat greek vanilla yogurt and buttered the pan instead of spraying. followed instructions exactly otherwise, came out perfectly!
Lisa Deguchi 3 years ago
I thought it turned out great! For the cake, I cut the butter, white sugar, and yogurt in half and added 1 cup of applesauce. For the streusel, I added about a 1/3 cup of walnuts. My husband prefers is sweeter, but I thought it was just fine considering the amount of icing on top. I’ll just say from 6 to 60, no one was forced to eat it.😉
Pam L. 5 years ago
Outstanding and easy. I used a pastry knife to make the streusel filling/topping. A suggestion regarding the glaze recipe; it made twice as much glaze as needed. I'll cut glaze recipe in half next time.
Stephanie M. 8 years ago
OMG so delicious! I followed the recipe exactly, adding in some walnuts to the streusel layer when putting it all in the pan, because this just demanded nuts (or maybe that was me). I used a bundt pan, so I left enough batter to cover the 2nd streusel layer, didn't want that goodness on the bottom of my cake when I inverted it. I used slightly over a T of milk for the glaze. The glaze is pucker-your-mouth sweet (I am more of a savoury girl), but it was perfect on the cake. Very delicious & moist. It barely lasted the first day!