Imagine sinking your teeth into a slice of the most incredibly moist and tender coffee cake you've ever tasted - one that's packed with rich flavor, yet surprisingly light and guilt-free. This Greek Yogurt Coffee Cake is not just another ordinary breakfast treat; it's a game-changing recipe that will revolutionize your morning routine and leave your taste buds dancing with delight! With its perfect balance of tangy Greek yogurt and sweet, tender crumb, this cake is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup Greek yogurt
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray, then lightly dust with flour to prevent sticking.
- In a large mixing bowl, whisk together Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense, tough cake.
- If using chopped nuts, fold them into the batter gently, reserving some for optional topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle reserved nuts on top if desired.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.
- Slice and serve at room temperature. Best enjoyed within 2-3 days when stored in an airtight container.
Tips
- Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can develop gluten and make the cake tough.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely wet.
- Nut Options: Toast your nuts before adding to enhance their flavor and provide a nice crunch.
- Storage Hack: To keep the cake moist, store it in an airtight container at room temperature and consume within 2-3 days.
- Customize Your Cake: Experiment with add-ins like chocolate chips, dried fruit, or a streusel topping to make the recipe your own.
- Serving Suggestion: Serve slightly warm with a dollop of extra Greek yogurt or a light glaze for an extra indulgent experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 8g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 45mg
