Using Greek Yogurt is a game-changer in texture and flavor, with a rich batter and super-moist crumb.
If you're looking for the perfect coffee cake to serve for breakfast, brunch, or an afternoon coffee break, this Greek Coffee Cake is guaranteed to become a family favorite.
Made with creamy Greek yogurt for extra moisture and topped with a buttery cinnamon streusel, every bite is soft, fluffy, and packed with homemade flavor.
Over the years we have made several coffee cakes including Sour Cream Coffee Cake cupcakes, (a cake mix version) so you can see we are huge fans of breakfast-style coffee cakes you may have tried our Blueberry Coffee Breakfast Cake.
Whether you're entertaining guests, bringing a dish to brunch, or simply craving an old-fashioned bakery-style cake, this easy recipe comes together with simple pantry ingredients and tastes even better the next day.
Why Make This Coffee Cake
- Extra moist thanks to creamy Greek yogurt.
- Soft, buttery cake with a crunchy cinnamon crumb topping.
- Simple pantry ingredients.
- Perfect for breakfast, brunch, dessert, or holiday mornings.
- Freezes beautifully for later.
- Ready in about an hour.
- Delicious served warm or at room temperature.
- Great for make-ahead entertaining.
Why You Should Make This Greek Coffee Cake
If you're a true coffee cake lover, this recipe deserves a permanent spot in your baking collection.Greek yogurt transforms a traditional coffee cake into one that's exceptionally moist, tender, and rich without making it heavy.
The slight tang from the yogurt perfectly balances the sweetness of the buttery cinnamon crumb topping, creating a bakery-quality cake with incredible flavor in every bite.
Unlike some coffee cakes that dry out after a day, Greek yogurt helps this one stay soft and fresh for several days, making it perfect for meal prep, brunch gatherings, or enjoying with your morning coffee throughout the week.
The yogurt also adds a boost of protein and richness while helping create a delicate crumb that practically melts in your mouth.
Alternative Mix-ins for Greek Coffee Cake
- Fresh blueberries, diced apples, chopped peaches, fresh raspberries, blackberries
- Mini chocolate chips, White chocolate chips
- Toasted pecans, chopped walnuts, sliced almonds
- Coconut flakes
- Lemon zest, Orange zest
- Dried cranberries, Raisins
- Cinnamon chips
- Cream cheese swirl
- Brown sugar pecan filling
Tips for Making the Best Greek Coffee Cake
- Use full-fat Greek yogurt for the richest flavor and moistest texture
- Don't overmix the batter, or the cake may become dense
- Cold butter works best for a crumbly streusel topping
- Add a pinch of nutmeg to the crumb topping for extra warmth.
- Line your baking pan with parchment for easy removal
- Let the cake cool for at least 15 minutes before slicing
- Store covered to keep it moist for several days
More Recipes to Try
Banana Streusel Cake
Hummingbird Cake
Coconut Flour Coffee Cake
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Coffee Cake is a Terrific Snack Cake
Despite its name, coffee cake doesn't actually contain coffee—it was created to be enjoyed alongside a hot cup of coffee or tea.The addition of Greek yogurt gives this classic recipe an incredibly tender crumb while adding a slight tang that perfectly balances the sweet cinnamon topping.
Yield: 12

Greek Yogurt Coffee Cake
Greek yogurt coffee cake is super moist with a cinnamon sugar filling it's the perfect cake to wake up to with your favorite hot beverage.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 2 cups AP flour spooned and leveled
- 2 eggs
- 10 tablespoons of butter melted and cooled
- 1 cup Greek yogurt
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Cinnamon Topping and Filling:
- 1/2 cup light brown sugar
- 2 tablespoons of butter melted
- 1 1/2 tablespoons of cinnamon (if you are not a fan of cinnamon use half this amount . Our amount used will produce a bolder flavor in cinnamon that we prefer)
- 4-1/2 tablespoons of flour
Instructions
- Preheat the oven to 350 degrees and line a 9 x 9 baking pan with parchment paper.
- In a medium bowl add the sugar and eggs and whisk together until evenly blended.
- Stir in the yogurt, vanilla, and butter and whisk again.
- Beat in the flour, baking powder, baking soda just until all the white disappears from the flour,
- Spoon half the batter into the prepared pan, top with half the cinnamon filling, then spread the rest of the batter on top smoothing out to reach the ends with a spatula.
- Sprinkle the remaining topping over the batter.
- Bake at 350 degrees for around 35 to 40 minutes using a toothpick in the center to ensure it comes out clean or continue baking until it does.
- Cool and cut into squares.
Notes
Tips
- always preheat the oven
- ensure you line the pan with parchment paper, this batter is very sticky and makes it easier plus it won't stick to the pan
- add the batter first then with filling. A little more batter, topping should be last
- you can make this recipe in cupcake tins with paper liners
- use a cake tester or toothpick to ensure baking is completed in the center
- do not overbake this cake and use the toothpick method
- add 1/2 cup nuts and raisins for a crunchy cake with dried fruit alternative
Nutrition Facts
Calories
294.16Fat (grams)
12.39 gSat. Fat (grams)
7.48 gCarbs (grams)
41.12 gFiber (grams)
1.17 gNet carbs
39.95 gSugar (grams)
22.11 gProtein (grams)
5.25 gSodium (milligrams)
190.68 mgCholesterol (grams)
58.21 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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