2 Cups flour
1 1/4 Cups brown sugar, packed
1 stick butter, room temperature
1 Cup Greek yogurt
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
For the Crumble Topping:
2 1/2 Cups flour
1 Cup brown sugar, packed
1/2 Cup sugar
2 sticks butter, melted
2 tsp cinnamon
1/2 tsp salt
For the Brown Sugar Glaze:
1/2 Cup brown sugar, packed
1/2 tsp vanilla extract
2 Tbsp water
Preheat oven to 350 degrees fahrenheit. Coat a 9 x 13 inch pan with cooking spray.
Make the crumb topping first. Combine sugars, salt, and cinnamon in a bowl. Mix in melted butter. Then combine flour gradually. Mixture will be quite moist. Spread mixture among parchment or wax paper to slightly dry.
For the cake part, combine flour, salt, cinnamon, and baking soda in a bowl. In a large mixing bowl with the paddle attachment, beat sugar and butter until fully combined. Add vanilla and eggs, and mix until well combined. Add dry ingredients and Greek yogurt alternately into mixer until combined.
Place the batter into the baking dish. Sprinkle with crumble topping evenly, and used fingers to lightly press into cake batter. Bake in oven for 30-35 minutes. While the cake is baking, combine brown sugar, vanilla, and water for the glaze topping. Once cake is done baking, allow to cool about 10 minutes, then top with the glaze. Best served warm with a cup of coffee!
I love coffee and I love cake, so this is such a perfect piece!
Ok, so there’s no coffee in this coffee cake, but that’s not the point. The point is it’s SO yummy! Something to note: the crumble topping does not feel very “crumbly” when you first mix it up and lay it out to dry. It is moist and kind of mushy, so don’t think you did something wrong when it turns out like this. Also, laying it on the parchment paper to “dry” is a loose term as it will not dry out very much.
This cake is so warm, gooey, and comforting! I find it perfect for a lazy weekend morning, so you can sit on the couch and chill-ax with your full-happy belly. Don’t forget the coffee creamer and sweat pants!
**Note: You can find the original recipe here