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Cinnamon Streusel Yogurt Coffeecake

Cinnamon Streusel Yogurt CoffeeCake

Looking to feed a crowd? Make this recipe for Cinnamon Streusel Yogurt Coffeecake–your family and friends will be impressed by this easy to make cake!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 24
Calories: 311kcal

Ingredients

 Streusel topping

Cake

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9 x 13 pan.
  • Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping to the side.
  • Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder.  Set it aside.
  • To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
  • Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  • Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
  • Sprinkle the filling evenly on the batter.
  • Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
  • Sprinkle the topping over the batter in the pan.
  • Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
  • Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Nutrition

Calories: 311kcal | Carbohydrates: 58g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 169mg | Potassium: 133mg | Fiber: 1g | Sugar: 37g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
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