Coffee Cake
This coffee cake is the best coffee cake you will ever have, I promise! The cake is tangy and moist, and paired with that thick crumble topping makes this the ultimate breakfast treat!
Servings: 10
Ingredients
For the cake:
- 1 stick butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temp
- 2 tsp vanilla
- 1 cup plain Greek yogurt
- 2 ¼ cups cake flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
For the crumb topping:
- 1 ¾ cups all purpose flour
- ¾ cup brown sugar
- 1 tsp cinnamon
- 1 ½ sticks cold butter, cubed
- ¼ tsp kosher salt
For the center filling
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp kosher salt
For the glaze:
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 3 tbsp heavy cream
- ¼ tsp kosher salt
Instructions
- Preheat the oven to 350°. Grease and flour your tube pan and set aside. Cream butter and sugar in a stand mixer for 4-5 minutes, or until light and fluffy. While the butter and sugar are creaming, you will make the crumb topping and filling.
- For the crumb topping I like to use my food processor but you can also use a pastry blender or even your hands! Add the flour, brown sugar, cinnamon and salt to the food processor. Cut the cold butter into cubes and add to the dry ingredients. Pulse until it all starts to come together, about 2 minutes. The mixture will become darker and start to clump together, and that's when you know it's ready! Pour the mixture into a bowl and put into the fridge until you need it.
- In a separate small bowl, add in the ingredients for the center filling and stir to combine. Set aside.
- Once the butter and sugar mixture is creamed, add in room temperature eggs, one at a time, and mix until just combined. Add in vanilla and greek yogurt, and stir to combine.
- Sift the cake flour, baking soda and baking powder together and add the stand mixer. Mix until it all comes together. The batter will be thick so don't worry!
- Layer half of the batter into the pan and smooth. Spoon in the center filling and then layer the rest of the batter on top. Put the pan in the oven and bake for 20 minutes.
- After 20 minutes, remove the cake from the oven. Pull the crumb topping from the fridge and sprinkle over the top of the half baked cake. Return to the oven to bake for an additional 25-30 minutes.
- Once the cake is done, pull from the oven and let it completely cool on a cooling rack. Once cooled, carefully remove from the pan.
- To make the glaze, mix the powdered sugar, vanilla, heavy whipping cream and salt and mix until smooth. Add more of the whipping cream to get your desired consistency if you want it thinner. Drizzle on the cake and you're ready to serve!