yogurt coffee cake with brown sugar pecan streusel

tender and delicious, this coffee cake is easy to pull together and is a total crowd please – making it perfect to serve when you’re hosting!

I’ve been craving a tender, delicious coffee cake for a while now. Growing up my dad would buy the Entenmann’s crumb cakes at the grocery store – you know the ones, with the 1 inch thick streusel on top?

I loved those cakes and over the past week I’ve been dying for one. Every time I would shop I forgot to look for one (do they even make them anymore? I assume so but now that I think about it, I can’t remember the last time I saw one!) and then it occurred to me – why don’t I just make one?

Mother’s Day is coming up and while I love my husband to pieces, I don’t think his homemade version of the Entemann’s coffee cake would be quite as good as one I could make haha.

And let me tell you – this baby is the real deal. With a moist cake and delicious streusel all throughout, it taste (dare I say?) better than the somewhat stale grocery store cake I remember.

And the smell. Oh the smell. It made my entire house smell like my favorite bakery. There’s nothing better than a little butter, sugar & cinnamon baking all together in the oven.

All this to say, if you’re still looking for the perfect brunch for your mom (or yourself!) this Mother’s Day, this is the recipe for you!

yogurt coffee cake with brown sugar pecan streusel

★★★★ 4 from 1 reviews

• Author: Cait
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Yield: 12–16 slices 1x
• Category: breakfast
• Method: baking

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Description

tender and delicious, this coffee cake is easy to pull together and is a total crowd please – making it perfect to serve when you’re hosting!

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Ingredients

Scale 1x2x3x

For the Streusel:

• 2/3 cup all-purpose flour
• 2/3 cup cup granulated sugar
• 1/3 cup brown sugar
• 1 1/2 tablespoons ground cinnamon
• 2 tablespoons unsalted cold butter, cubed (more as needed for a wetter crumb)
• 3/4 – 1 cup shelled pecans

For the Cake:

• 12 tablespoons unsalted butter, cubed (see note #1)
• 4 large eggs
• 1 1/2 cups whole milk greek or skyr yogurt
• 1 tablespoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

For the Streusel:

• Place flour, sugar and cinnamon in a food processor and process for about 15 seconds to combine.
• Add in pecans and cubed butter and pulse for 10 pulses until pecans and butter are in pebble-like pieces.
• Set aside

For the Cake:

• Preheat oven to 350 degrees and grease a large bundt pan well with butter.
• Place a large sifter over a large mixing bowl or stand mixer bowl and into it place flour, sugar, baking powder, baking soda and salt.  Sift ingredients through into the bowl then add butter and 1/2 cup of the yogurt and beat until ingredients resemble a grainy, wet sand.
• In a separate mixing bowl, add eggs and whisk until beaten.  Add in remaining yogurt and vanilla extract and beat for 30-45 more seconds or until combined.
• Add wet to dry ingredients and gently fold until just combined
• Spoon 1/2 the batter into the bundt pan using a spatula to smooth it out and top with half the streusel.
• Place remaining batter on top of the streusel then put final portion of streusel on the top of the cake and press down into the batter to ensure it sticks when cooking. (see note #2)
• Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
• Let cool in the pan on a wire rack for 30 minutes then turn out of the bundt pan and allow to cool fully (about 2 hours) before slicing.

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Notes

1. Butter should be softened but cold.  I like to bring mine to room temperature then freeze for a few minutes so that I can cube it and then let it sit out on the counter while I make the streusel so that it softens up a bit again.
2. You can do 3 layers of batter & streusel as well.  Up to you how you want to portion it out!

Keywords: brunch, breakfast, coffee cake, mother’s day, cake

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recipe from Cook’s Illustrated with a few tweaks