Cinnamon Coffee Cake

This Cinnamon Coffee Cake is by far my favorite type of cake, especially with a big cup of tea.  I love adding the extra cinnamon crumble to the middle of the cake too!

I would take cinnamon coffee cake over any dessert.  When I was a little girl and my family would get doughnuts (for a special occasion), no one could believe that I don't like doughnuts.  

Actually I despise even the smell of them.  I know, I know, it's not the norm.  

But when my parents would bring home doughnuts from church on Sundays, I would always ask for crumb cake instead. And the thicker the crumb topping, the better.

And I have grown to like homemade doughnuts, as long as they don't taste or smell like regular donuts.  I told you I have weird, picky food issues.

It's funny, one of my kids doesn't love doughnuts and really doesn't like the smell either. It is so funny how that happens, right?

Back to this heavenly cake.  This is one of my FAVORITE recipes that I created from The Greek Yogurt Cookbook.  

If you are looking for some more healthier desserts lightened up with Greek yogurt, you will love this Cheesecake with Ginger Snap Crust, Mint Chocolate Mini Cheesecakes, No Bake Cheesecake Bars and my Lemony Cookie Bars! All of these would be even more delicious with Apple Chai Latte, Chamomile Latte and my yummy Low Carb Bulletproof Hot Chocolate!

Why You Should Make This Coffee Cake

This cake is lightened up with Greek yogurt and whole wheat flour. Go ahead, use you grass-fed, organic butter if you'd like ...but this cakes needs butter.  The consistency would not be the same.  

Oh and those crumbs need butter.  Holy cow, those crumbs are to die for!

Again, the thicker that crumb layer is the better.

If you have tried to make this with coconut oil, please let me know but I really think those big crumbs need butter.

This coffee cake has a beautiful presentation for gatherings and parties. Although it looks pretty, it really is easy to make.

My mother used to make a smilier cake when I was a little girl and she always put extra crumb mixture in the middle of it, so I knew I had to do that too.  Why let the top of the cake have all of those delicious crumbs?

Honestly, the more crumbs the better.

Related Recipes

Low Carb Lemon Blueberry Cake from Lauren Kelly Nutrition

Healthy Carrot Cake from Well Plated

Vegan Triple Chocolate Cake from Lauren Kelly Nutrition

The Best Vanilla Cake from Sally's Baking Addiction

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Cinnamon Coffee Cake

Cinnamon Coffee Cake is simple to make and delicious!

5 from 15 votes

Print Pin Rate

Course: brunch, Dessert, treat, vegetarian

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 servings

Calories: 267kcal

Author: Lauren Kelly

Ingredients

• ▢ ¾ cup melted salted butter
• ▢ 1 cup turbinado sugar
• ▢ 2 whole eggs
• ▢ 1 cup nonfat vanilla Greek yogurt
• ▢ 1 cup whole-wheat pastry flour
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¾ packed brown sugar
• ▢ 1 ½ teaspoons ground cinnamon

Instructions

• Preheat the oven to 350°F. Grease and flour a 10" Bundt pan.
• With a mixer, beat the melted butter and turbinado sugar in a large bowl for about 2–3 minutes until fluffy. With the mixer, beat the eggs and Greek yogurt into the sugar mixture until smooth.
• In a separate medium bowl, mix the flours, baking powder, and baking soda until thoroughly combined. Stir the mixture into the Greek yogurt combination until a batter is formed.
• In a small bowl, mix the brown sugar and cinnamon together.
• Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture on top of the batter. Pour the remaining batter on top. Sprinkle the remainder of the cinnamon mixture on top of the batter.
• Bake for 35–40 minutes, or until a toothpick placed in the center comes out clean.

Notes

This light cake can be served for breakfast or brunch with coffee or tea, or with a big glass of milk for dessert!

To store in the refrigerator: Place cooled coffee cake in airtight container for up to 1 week.

To store in the freezer: Place cooled cake in an airtight container for up to 3 months.

You can leave this coffee cake on the counter also for 3-4 days.

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 245mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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