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Greek Yogurt Coffee Cake

Greek Yogurt Coffee Cake
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Tender, buttery, and packed with a double cinnamon streusel, the most moist coffee cake you'll ever make, scaled perfectly for a 9x13 pan.

Ingredients

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Streusel

  • 1 cup all-purpose flour
  • 1 cup dark brown sugar, packed
  • 2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes

Cake Batter

  • 3 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp fine sea salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups plain full-fat Greek yogurt

Instructions

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish and line it with parchment.
  2. Whisk flour, brown sugar, cinnamon, and salt. Cut in cold butter with fingertips until the mixture resembles coarse, clumpy sand. Set aside.
  3. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
  4. Beat butter and sugar on medium speed for 3 minutes until pale and fluffy.
  5. Add eggs one at a time, mixing well after each. Add vanilla and mix until smooth.
  6. Add one-third of the flour mixture and one-third of the Greek yogurt. Add another third of the flour, then another third of the yogurt, mix, and finish with the last third of flour and yogurt.
  7. Spoon and spread half the batter into the prepared pan. Sprinkle with half the streusel.
  8. Add the remaining batter over the streusel and gently spread. Top with remaining streusel.
  9. Bake 45–52 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 25 minutes. Lift out, slice into squares, and dust with powdered sugar if desired.

Nutrition

Find it online: https://crave-worthy.com/greek-yogurt-coffee-cake/