This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This is by far my favorite type of cake. I love adding the extra cinnamon crumble to the middle of the cake too!
No joke, 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, its not the norm. 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.
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! It definitely has sugar in it. And butter. 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!
Cinnamon Coffee Cake
- 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.
This light cake can be served for breakfast or brunch with coffee or tea, or with a big glass of milk for dessert!
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?
Everything in moderation.
At least I didn’t eat the whole cake.
You guys, check out those crumbs!
Now you know what my favorite dessert is, what is yours?