This 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!
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.
My kids loved it too and one of them even requested it for his birthday. Smart kid with exceptional taste.
So just so you know, this cake definitely has sugar in it. And butter.
So please don’t send me emails telling me that this isn’t healthy, I do realize that. I don’t deprive myself at all and like to enjoy treats and desserts every now and then guilt free.
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.
- 3 ⁄4 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
- 3 ⁄4 cup packed brown sugar
- 11 ⁄2 teaspoons ground cinnamon
- 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.
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.
I think we should aways put crumb layers in the middle of cakes. Let’s start doing that now!
Everything in moderation.
At least I didn’t eat the whole cake.
You guys, check out those crumbs! It’s worth the extra splurge, trust me.
Now you know what my favorite dessert is, what is yours? And please share some recipes, too. I am always happy to get new dessert recipes.
If you made this Cinnamon Coffee Cake or any of my recipes from The Greek Yogurt Cookbook or any from my blog, please come back and let me know. You guys know that I love to hear from you!
Thank you for stopping by and please come back again soon!