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cinnamon coffee cake with a glaze

Best Cinnamon Coffee Cake

Liz Quick
Moist vanilla Greek yogurt coffee cake with a buttery cinnamon streusel topping. An easy, classic breakfast cake perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 pieces
Calories 97 kcal

Equipment

  • 1 mixing bowl
  • 1 9x13 baking dish

Ingredients
  

Coffee Cake Batter

  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup vanilla Greek yogurt
  • ¼ cup milk

Cinnamon Streusel Topping

  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ cup cold butter, cubed

Optional Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla

Instructions
 

  • Preheat oven to 350°F. Grease a 9x13 baking dish or line with parchment.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  • Add eggs one at a time. Mix in vanilla and Greek yogurt.
  • Add dry ingredients alternately with milk. Mix just until combined- do not overmix.
  • Spread half of the batter into the prepared pan. Sprinkle half of the streusel over the batter. Add remaining batter (gently spread). Top with remaining streusel. *see note
  • Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool 15-20 minutes before slicing.
  • Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm cake.

Notes

If you don't want to layer your batter and streusel topping, you may just pour all of the batter in the pan and top it with the streusel, instead of layering.

How to Freeze

Option 1: Freeze the Whole Cake
  • Allow the cake to cool completely.
  • Skip the glaze if freezing (add it after reheating).
  • Wrap tightly in plastic wrap.
  • Wrap again in aluminum foil or place in a freezer-safe bag.
  • Freeze up to 3 months.
Option 2: Freeze Individual Slices
  • Let cake cool completely.
  • Slice into portions.
  • Wrap each slice tightly in plastic wrap.
  • Place wrapped slices in a freezer-safe bag.
  • Freeze up to 3 months.

How to Reheat

From Frozen (Individual Slice):
  • Microwave for 30–60 seconds until warm.
  • Or thaw overnight in the refrigerator and warm 10–15 seconds in the microwave.
From Frozen (Whole Cake):
  • Thaw overnight in the refrigerator.
  • Bring to room temperature.
  • Warm in a 300°F oven for 10–15 minutes if desired.
Keyword coffee cake