The BEST Coffee Cake {with cinnamon-cream cheese drizzle!}
Soft. Moist. Tender. The BEST Coffee Cake is super simple to prepare, deliciously moist *made with yogurt* and exploding with cinnamon flavour!
Ingredients
Vanilla Bean Cake
- 3/4 cup (170g) Unsalted Butter Room temperature, softened
- 1/4 cup (60ml) Vegetable Oil such as canola or other flavourless oil
- 1 3/4 cup (350g) Granulated Sugar
- 2 Eggs room temperature
- 1 cup (225g) Plain Yogurt (2% m.f. or higher)
- 2 cups (240g) All-purpose Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Vanilla bean paste (or vanilla extract)
- pinch of salt flaked salt or sea salt
Cinnamon Crumble
- 1/3 cup (40g) All-purpose Flour
- 1/4 cup (55g) Unsalted Butter softened, room temperature
- 1/2 cup (100g) Granulated Sugar
- 2 tsp Cinnamon
- pinch of flaked salt flaked salt or sea salt
Cinnamon Cream Cheese Drizzle (optional)
- 4 oz (115g) Cream Cheese softened, room temperature
- 2 tbsp Unsalted Butter softened, room temperature
- 1 cup (120g) Powdered Sugar
- 4 tbsp Milk
- 1/2 - 1 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- pinch of salt flaked or sea salt
Instructions
- Preheat oven to 350F (325F convection bake). Butter all sides of a 9" springform pan (or square 9"x 9" baking pan - cook time will vary). Line bottom of pan with parchment paper round/square. Set aside.
- In a small/medium bowl, combine the ingredients for your cinnamon crumble mixture (flour, butter, sugar, salt, cinnamon) with your clean hands until a mixture resembling wet sand forms. Set aside.
- In a large bowl with an electric mixer, cream together butter, oil, and sugar until light and fluffy (approx. 1-3 min). Add eggs, one at a time, followed by vanilla paste/vanilla extract, and yogurt. Mix until well combined. This is your wet mixture.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture to the large bowl containing wet mixture. Stir gently until all flour is well incorporated into coffee cake batter. Stop mixing. This is your coffee cake batter.
- To your 9" springform pan, add 1/2 of your coffee cake batter. Top with 1/2 of of your cinnamon crumble mixture and repeat with remaining halves of both your coffee cake batter, and cinnamon crumble.
- Bake in oven set to 350F (325F convection bake) for ~55 minutes or until a toothpick inserted into the centre comes out clean. Let cool for 10 minutes in springform pan, then remove pan and place onto wire rack.
- Cinnamon Cream Cheese Drizzle (Optional): Combine softened cream cheese, with butter and icing sugar (added gradually). Beat until mixture is smooth. Add flavourings (vanilla extract and cinnamon) and beat to incorporate. Add 4 tbsp of milk, in 2 tbsp additions, to mixture. Beat one final time until mixture has a smooth, and pourable consistency. With a piping bag or with a spoon, drizzle cinnamon cream cheese mixture over coffee cake.
- Cut, serve, and enjoy!
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- This recipe makes a generous amount of cinnamon cream cheese frosting! You can lather extra delicious frosting over your coffee cake, use it as a dipping sauce, or save it in the refrigerator as a topping for other desserts!
- Can I use Greek yogurt for this recipe? Yes! Mix just under 1 cup of greek yogurt with 2-4 tbsp milk/water to achieve a slightly thinner consistency before use
- To make this recipe gluten-free, simply substitute all-purpose flour (1:1) with your favourite gluten-free flour mix.
- To freeze, place your baked (and cooled) coffee cake, in a freezer bag for up to 3 months. To thaw, simply place it at room temperature for 1-2h.
Tried this recipe?Let us know how it was!