There’ s really nothing better on a weekend morning than a freshly baked coffee cake. A acceptable reason to have cake for breakfast? Count me in! 😀 This recipe has quickly become a favorite in our house ever since Chung-Ah from Damn Delicious blogged about it in December. Moist and tender cake with a cinnamon streusel topping that’s finished off with a brown sugar drizzle. The house smelled amazing from the moment I started making the crumble topping until I pulled the warm, golden cake from the oven.
The crumb topping is what really makes this coffee cake stand out from the rest! It’s absolutely incredible. And really that’s what make a coffee cake anyway, right? The crumbles are big, fat, clumpy, crumbly, fabulousness!
The Greek yogurt is a nice addition and keeps the cake moist and slightly tangy. If you do not have Greek yogurt you can substitute it for sour cream. The blend of the cake flour and all purpose flour give this cake a light and soft texture, so you are guaranteed coffee cake bliss each and every time you make this recipe!
For the Crumb Topping:
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup (2 sticks) unsalted butter, melted
2 1/2 cups all-purpose flour
For the Cake:
1 1/2 cups cake flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup Greek yogurt, room temperature
For the Brown Sugar Glaze:
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2 tablespoons water
To make the topping: In a medium bowl, mix the brown sugar, granulated sugar, salt, cinnamon, and melted butter together. Mix in flour until absorbed. Spread out on a rimmed baking sheet;set aside.
Preheat the oven to 350°. Grease a 9x13 inch square baking pan and set aside.
To make the coffee cake: In a medium bowl, whisk together the flours, baking soda, cinnamon, and salt; set aside.
In stand mixer fitted with paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of greek yogurt, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining greek yogurt. Scrape bowl and add remaining flour mixture; mix at low speed until batter is combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Sprinkle the crumb topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes. Let the cake cool on a wire rack while you prepare the brown sugar glaze.
To make the glaze: In a small bowl, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth. Drizzle the glaze evenly over the top of the cake.