This Greek Yogurt Coffee Cake is tender, moist, and layered with a sweet cinnamon crumb topping. Perfect for breakfast, afternoon coffee, or as a cozy dessert.

Greek Yogurt Coffee Cake

Why You’ll Love This Recipe

Ultra-moist texture thanks to rich Greek yogurt.
Sweet and spiced cinnamon crumb for irresistible flavor.
Bakes in a 9×13 pan—great for sharing at gatherings.
Simple ingredients, easy steps, and bakery-quality results.
Freezer-friendly for make-ahead breakfasts or treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crumb topping:

1 ½ cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon cocoa powder
2 teaspoons ground cinnamon
½ teaspoon kosher salt
12 tablespoons cold butter, cut into small pieces

For the cake:

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
1 cup unsalted butter, melted and cooled slightly
1 ½ cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 ½ cups plain Greek yogurt

Directions

Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
Make the crumb topping: In a small bowl, whisk together flour, brown sugar, cocoa powder, cinnamon, and salt. Add cold butter and work it into the mixture with your fingers until it resembles coarse sand. Set aside.
Prepare the cake batter: In another bowl, whisk together flour, baking powder, salt, and baking soda.
In a large bowl, melt butter and let cool slightly. Whisk in granulated sugar until smooth. Add eggs and vanilla, whisking to combine.
Add half of the dry ingredients, mixing just until combined. Stir in Greek yogurt, then the remaining dry ingredients, mixing gently until smooth.
Spread half the batter into the prepared baking dish. Sprinkle with half the crumb mixture. Spoon the remaining batter over the crumb layer and carefully spread it evenly. Top with the remaining crumb mixture.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before slicing and serving.

Servings and timing

Servings: 16 squares
Prep time: 30 minutes
Cook time: 50 minutes
Cooling time: 40 minutes
Total time: 2 hours

Variations

Add 1 cup fresh berries to the batter for a fruity twist.
Replace cocoa powder in the crumb with more cinnamon for a classic flavor.
Drizzle with a simple powdered sugar glaze for extra sweetness.
Use flavored Greek yogurt (like vanilla or honey) for added depth.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days, bringing to room temperature before serving.
Freeze slices individually wrapped for up to 3 months; thaw overnight before serving.

FAQs

Does this coffee cake contain coffee?

No, “coffee cake” refers to a cake traditionally served with coffee, not made with it.

Can I make it ahead?

Yes, bake a day ahead and store covered at room temperature.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream works perfectly for a similar texture.

How do I get a thick crumb layer?

Make sure to press some of the crumb mixture gently into the batter before baking.

Can I make this gluten-free?

Yes, use a gluten-free 1:1 baking flour blend.

Why is there cocoa powder in the crumb?

It adds a subtle depth of flavor without making the cake overly chocolatey.

Can I bake it in a smaller pan for thicker slices?

Yes, but adjust baking time as it may take longer.

Can I add nuts to the crumb topping?

Absolutely—pecans or walnuts work great.

How do I know it’s done baking?

A toothpick inserted into the center should come out clean.

Can I warm it before serving?

Yes, microwave slices for 10–15 seconds for a fresh-from-the-oven feel.

Conclusion

This Greek Yogurt Coffee Cake is soft, flavorful, and perfect for sharing. With a tender crumb and sweet cinnamon topping, it’s a versatile treat that works for breakfast, brunch, or dessert—and it tastes even better the next day.