The inspiration for this coffee cake, was to try to mimic the center of an ooey gooey cinnamon roll but pairing it with soft tender cake. Topped with extra crumb topping, this makes for the absolute perfect coffee cake. This cake is baked in a 9x 13 cake pan and is great for brunch, holidays, or any other special gatherings.
Ingredients
Cake Batter
The cake batter is made with greek yogurt. This helps to retain the moisture in the cake while also giving it a subtle tang that you might expect from buttermilk.
Cinnamon Filling
This cinnamon filling uses a good amount of melted butter and brown sugar, which is what gives the cake its gooey center.
Crumb Topping
When I first made this cake, I did an extra half batch of crumb topping because, quite frankly, it’s my favorite part of every coffee cake. The result was glorious, and I never looked back.
Assembly
This cinnamon filling is so ooey gooey that when I was first testing, it would sink to the bottom. I found that by adding the filling in two different layers, it stays perfectly gooey in the center.
Bake. Cool. Serve. Enjoy.
Ingredients
Cake
2 cups All Purpose Flour
1 tsp Salt
1 cup Granulated Sugar
4 tsp Baking Powder
1 1/2 cups Whole Milk
1/2 cup Greek Yogurt
2 Whole Eggs
2 tsp Vanilla Extract
1 cup Butter (melted + cooled)
Cinnamon Swirl Filling
3/4 cups Butter (melted + cooled)
1 cup Brown Sugar (packed)
2 tbsp Flour
1 tbsp Cinnamon
1/2 tsp Salt
Crumb Topping
1/2 cup Butter (softned)
1 cup Brown Sugar (packed)
1 cup Flour
1 tsp Cinnamon
1/4 tsp Salt
Directions
Preheat oven to 350 degrees
Grease and line a 13 x9 ” pan
Start by sifting together the flour, salt, and baking powder into medium size bowl and set aside. In a large bowl whisk together melted butter, sugar, and vanilla. Mix in the eggs one at a time, making sure to fully incorporate after each addition. Whisk in greek yogurt, making sure to scrape the sides of the bowl with a rubber spatula. Now, alternate the dry mix and milk into the bowl, starting with the 1/3 of the dry mix, then 1/3 of milk. alternate two more times until both wet and dry are fully incorporated. Use a rubber spatula to scrape down the sides of the bowl one last time, ensuring the batter is smooth. Set aside.
In a small bowl combine melted butter, brown sugar, flour, cinnamon, and salt. Mix all ingredients together until smooth. This may take a whisk to make sure that the butter is fully mixed with the sugar.
In a separate medium sized bowl, combine the softened butter, brown sugar, flour, and salt. Using your hands, mix together all of the ingredients until the mixture resembles cobble stone.
Assembly
Pour about two thirds of cake batter into a prepared pan. Making sure to smooth evenly across the pan. Next, spoon about half of the cinnamon filling in dollops across the cake. Take a butter knife and gently swirl the filling into the cake. Pour the remaining cake batter as evenly as you can on top of the swirls. Trying very hard not to mix, spread evenly across the cake pan. Dollop the other half of the filling on the top of the cake repeating the same process of gently swirling with a butter knife. Take the crumb topping and disburse evenly across the top of the cake.
Once the cake is assembled, place in a 350-degree oven in the middle rack and bake for around 40-45 minute, or when cake comes out clean when poked with a toothpick or butter knife. Oven times may vary.
Let cake cool for at least 20 minutes before serving. Lightly dust with powdered sugar. Serve and enjoy.
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