I had an excess of Greek yogurt in the refrigerator so went looking for a coffee cake using yogurt rather than sour cream. This makes a moist cake with a sweet cinnamon center and topping.
Greek Yogurt Coffee Cake
3/4 cup butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups plain Greek yogurt
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the streusel:
1/3 cup light brown sugar, packed
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
4 tablespoons cold butter, cut into pieces
For the cream cheese glaze:
3 ounces softened cream cheese
2 tablespoons butter, at room temperature
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk, or enough to make it a glazing consistency
1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.
2. Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, then add the vanilla and Greek yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.
3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and cut together with a pastry blender or two knives until it forms a crumble.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes.
5. Let cool on a wire rack. Carefully transfer the cake, streusel side up, onto a serving plate. To make the cream cheese glaze, beat cream cheese and butter together until smooth. Slowly beat in the powdered sugar. Add the vanilla extract and milk. Beat until smooth and until you have a glaze consistency. Drizzle cream cheese glaze over cooled cake and serve.