Greek Yogurt Coffee Cake

BELLE OF THE KITCHEN(5)
Pam L.: "Outstanding and easy. I used a pastry knife to ma…" Read More
18Ingredients
70Minutes
650Calories

Ingredients

US|METRIC
  • 1 cup unsalted butter (softened)
  • 2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup greek yogurt (I used fat free vanilla)
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup all purpose flour
  • 1/4 cup brown sugar (packed)
  • 1/4 cup white sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter (cold)
  • 2 tablespoons butter (melted)
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
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    Made it

    NutritionView More

    650Calories
    Sodium20% DV470mg
    Fat45% DV29g
    Protein12% DV6g
    Carbs31% DV93g
    Fiber4% DV<1g
    Calories650Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol120mg40%
    Sodium470mg20%
    Potassium115mg3%
    Protein6g12%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate93g31%
    Dietary Fiber<1g4%
    Sugars69g138%
    Vitamin A20%
    Vitamin C2%
    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.

    Reviews(5)

    Pam L. 3 months 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.
    Jan Gebken a year ago
    YUMMY!!!!!! Made it in a 9” springform pan perfect size.
    Carson a year ago
    yummy! make sure you use a big enough pan or you will have a mess
    Connie a year ago
    Wonderful recipe, cake was delicious.
    Carl Russo 2 years ago
    Moist and delicious!
    Chris 2 years ago
    good. pay attention to mixing process. Wow, has a lot of sugar.
    Audrey VerBout 2 years ago
    Yummy recipe soft and tasty
    Stephanie M. 4 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!

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