Double Crumb Greek Yogurt Coffee Cake
Tender, fluffy coffee cake that stays moist for days thanks to Greek yogurt, layered with cinnamon swirl and topped with a double cinnamon sugar crumb. It’s all the best things about coffee cake—but extra.
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To be perfectly honest, I was never a fan of coffee cake growing up. I mean, I didn’t drink coffee, so coffee cake seemed too grown up for me. Plus, it didn’t have chocolate. But the biggest reason was that I lived in the Midwest, and, at least in the 80’s and 90’s, there weren’t any great bakeries there. Our options were grocery store cake or homemade. Funnily enough, boxed coffee cake isn’t anywhere near as good as boxed birthday cake.
So, I always thought coffee cake wasn’t for me.
Then, I moved to California and started going to bougie places like cafes. It’s funny how even Starbucks coffee cake is just so much better than what I grew up with.
But no matter how good those coffee cakes were, there was always something missing: more crumble! So, I decided to remedy that with my own recipe.
Wow. I don’t understand why anyone would make coffee cake with less crumb. This shouldn’t be double crumb—it should be the standard from now on. At least, it will be in my house.
Why this recipe works
Obviously, the double crumb is the star here. You end up with all kinds of yummy, crunch crumb that’s bursting with flavor in every bite. The cake itself is one of my favorite base recipes. I use a variation of it in all of my muffins and loaf cakes. Using both oil and butter creates both fluffy texture and moisture. But man—that Greek yogurt. That gives that rich texture and moisture that last for dayssss. Finally, in a similar vein, using both granulated sugar and brown sugar gives rise (from the granulated sugar) and moisture and flavor (from the brown sugar).
Key ingredients
Flour. Always spoon then level the flour so you don’t pack it in.
Sugar/brown sugar. Using both in the cake creates rise and flavor. Using just brown sugar in the crumb gives it that lovely crunch and almost caramelized flavor.
Cinnamon. A must! I only used this in the crumb, but you could absolutely add some to the cake itself! Start with just 1 teaspoon so the cake isn’t overwhelmed with it.
Butter. I used both salted and unsalted (European style, as it’s creamier and better for baking). If you only have salted, cut the salt in half in the cake. If you only have unsalted, add just a bit (1/8 teaspoon or a large pinch) to the crumb.
Baking powder. This helps create a lovely rise that’s not too airy but also not dense.
Salt. I prefer sea salt in my baking, but table salt works, too.
Greek yogurt. Use plain, full fat yogurt. Be sure it’s authentic, not thickened with things like milk powder. If there is excess water on top, just pour that out. You can sub sour cream, but it may have a different taste.
Eggs. Use fresh, room temperature eggs.
Oil. I prefer avocado or grape seed oil in baking (avoid extra virgin—those tend to be green). Vegetable or canola work, too.
Vanilla. Use pure vanilla extract (or vanilla bean paste).
How to make double crumb greek yogurt coffee cake
Make the crumb
1. Whisk flour, brown sugar, and cinnamon. Break up any big chunks of brown sugar.
2. Stir in melted butter. Don’t let it turn into a paste, but be sure all the flour’s mixed in and large crumbs are created.
Make the cake batter
3. Sift and whisk dry ingredients. Sifting helps create that super tender texture.
4. Whisk yogurt, eggs, vanilla, and oil. Whisk until well combined, about a minute.
5. Slowly whisk in melted butter. Whisk quickly while slowly streaming in the butter to avoid scrambling the eggs.
6. Whisk in sugars. Whisk about a minute, to partially dissolve the sugar.
7. Fold in dry ingredients. It should still be lumpy but have no visibly dry streaks of flour.
Assemble and bake
8. Pour half the batter in the a prepared pan.
9. Sprinkle 1/3 of the crumb topping. Just a bit is necessary to get that classic coffee cake swirl.
10. Spoon remaining batter on top. Spooning helps the crumb stay put and not smear into the batter.
11. Sprinkle with remaining crumb topping. Gently pat it in so it sinks into the cake just a bit.
12. Bake. Tent with foil halfway, to avoid burning the top. Bake until a toothpick comes out with just some moist crumbs.
Enjoy!
Tips and FAQ’s for this recipe
How do I know it’s baked through?
I always use a toothpick, but a small knife or kebab skewer will work, too. You want to catch the cake when it’s just barely stopped being raw, as it will cook a little more in the pan while it cools. The top will not change color as much as other cakes, due to the cinnamon sugar layer. So try to use a toothpick to check for moist crumbs but no raw batter.
Do I have to sift the flour?
Yes! Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture.
Spoon then level your flour
Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
Can I make this in a fluted pan?
Yes! Fluted coffee cakes are pretty classic. Just don’t use a bundt, as those get turned upside down, which won’t work with a crumb topping. Also, be sure to grease the corners, and fluted pans can be more prone to sticking.
Can I make this in a 9x13 pan?
Yes! Just double the recipe and make it in a 9x13. It may rise a bit over the top, but it shouldn’t spill over the edges. You could also make the single recipe in a 9x13, but it will be quite a bit shorter than what’s pictured here. However, if that’s what you’d like, go for it!
My tools
Here are my must-have tools I use for making this cake. Affiliate links provided.
Mesh sieve (because sifting is KEY for a fluffy cake)
8” round pan (pictured) or 8x8 square pan
All-rubber spatula (this makes scraping the bowl easier as the batter doesn’t get all over a wooden handle!)
Double Crumb Greek Yogurt Coffee Cake
- prep time: 10-15 minutes
- bake time: 40-50 minutes
- total time: 1 hour, 5 minutes
servings: 12-16
Ingredients:
for the crumb topping/swirl
- 2 cups (272g) all-purpose flour
- 1 ⅓ cups (267g) packed brown sugar (light or dark will work)
- 1 ½ tablespoons (12g) ground cinnamon
- 1 cup (227g or 2 sticks) salted butter, melted
for the cake
- 1 ½ cups (238g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons (8g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (244g) plain whole milk Greek Yogurt (can sub sour cream)*
- 2 large eggs, room temperature
- 1 tablespoon (13g) pure vanilla extract
- 4 tablespoons (56g) avocado or vegetable oil
- 4 tablespoons (56g) melted unsalted butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar (light or dark will work)
Instructions:
- Preheat your oven to 350F/175C. Grease and flour an 8x8 square pan or an 8” round pan or spray with baking spray. If it’s prone to sticking, you can line it with parchment as well.
- Make the crumb topping. In a medium bowl, whisk together the flour, sugar, and cinnamon spice. Add the butter and use your fingers or a fork to mix until crumbly and no dry flour remains. You want to make sure all of the flour is coated in butter, but don’t let it become a paste.
- Make the batter. Melt the butter and set aside. Don’t let it cool enough to solidify, but do let it cool somewhat before using.
- Using a large fine mesh sieve, sift then whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl (or using a stand mixer and paddle attachment), whisk the Greek yogurt together with the vanilla, eggs, and oil until well combined. Slowly stream in the melted butter while whisking quickly (this prevents scrambling the eggs).
- Add the sugar and brown sugar to the wet ingredients and whisk for about 1 minute. You can whisk it by hand or, if using a stand or hand mixer, mix on medium.
- Add the flour mixture and stir gently until fully combined. I try to mostly fold it in. (If you’re unsure what folding means, you basically run a rubber spatula along the edge an entire turn around the bowl the pull the spatula toward the middle once you’ve come fully around the bowl, “folding” the batter on the edge into the middle part.) It may still have some lumps in it, but it shouldn’t look separated, chunky, or dry in spots.
- Pour about ½ of your batter into your prepared pan. Sprinkle about ⅓ of the crumb topping evenly over the batter. Gently spoon the rest of the batter over the streusel and smooth out. Sprinkle the remaining crumb mixture evenly on top. Gently pat it down to help it sink into the cake just a bit.
- Bake for 40-50 minutes, until golden on top and a toothpick inserted in the middle comes out with some moist crumbs. Check early so it doesn’t over bake--you don’t want the toothpick coming out completely clean. If it starts to brown too quickly, tent the pan loosely with foil. Let cool in pan at least 30 minutes before cutting and serving.
Enjoy with your morning coffee!
Store leftovers in an airtight container or simply keep in the pan and cover well with plastic wrap or foil.
*If your Greek yogurt is especially watery, drain off excess liquid before using.
