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  • Writer's pictureVillage Dairy

Greek Yoghurt Coffee Cake

A delicious, moist coffee cake made with Natural Greek Yoghurt. Topped with crunchy streusel topping and drizzled with sweet vanilla glaze.

Prep Time: 15 Minutes | Cook Time: 1 Hour | Servings: 10



  • 1 cup unsalted butter, softened

  • 2 cups white sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup Natural Pot Set Yoghurt

  • 2 cups all purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

Streusel filling/topping:

  • 1/4 cup all purpose flour

  • 1/4 cup packed brown sugar

  • 1/4 cup white sugar

  • 1/4 teaspoon cinnamon

  • 3 Tablespoons cold butter

Vanilla Glaze:

  • 2 Tablespoons butter, Melted

  • 1 cup powdered sugar

  • 1-2 Tablespoons milk

  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees. Grease and flour a 9 inch springform pam (preferably with a removable bottom) and set aside.

  2. Mix together all streusel ingredients until a soft crumb is formed or pulse all ingredients in a food processor. Set mix aside.

  3. In a mixing bowl or stand mixer, cream together butter, sugar and eggs until creamy. Add in Natural Pot Set Yoghurt and mix until smooth.

  4. In a seperate medium sized bowl, sift flour, salt, baking powder and baking soda together. Gradually incorporate dry ingredients into the wet ingredients on a slow speed.

  5. Pour half of the mixture into the prepared springform pan, sprinkle with half of the streusel mixture and place the remaining batter on top. Sprinkle the remaining streusel mixture over the top.

  6. Bake in preheated oven for 50 - 60 minutes or until cake is cooked through.

  7. Combine, melted butter, powered sugar, 1 tablespoon of milk and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick to drizzle. Sprinkle the glaze over the cooled coffee cake. Slice and enjoy!

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