Greek Yogurt Coffee Cake
A delightful cake combining the creaminess of Greek yogurt and rich coffee flavors, perfect for breakfast or as an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon cinnamon (optional)
Wet Ingredients
- 0.5 cups Greek yogurt
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- 0.5 cups chopped nuts (optional)
- 0.5 cups fresh berries (optional)
- 0.5 cups powdered sugar (for glaze, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon if using. Set aside.
Mixing
- In a large bowl, beat together the Greek yogurt, sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, being careful not to overmix. If using nuts or berries, fold them in gently.
Baking
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- If desired, drizzle with a glaze made from powdered sugar and a splash of milk.
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Notes
For best results, ensure ingredients are at room temperature. Measure flour using the spoon and level method to avoid a dense cake. Experiment with flavors like lemon zest or chocolate chips. Store leftovers in an airtight container.