Pecan Streusel Greek Yogurt Coffee Cake

This was a delicious coffee cake recipe we prepared and enjoyed recently! I was looking for something "breakfast baked good" that would use up some of the Greek Yogurt I'd bought and stumbled across this recipe. I added chopped pecans to the topping and it was crunchy and delicious! I love the flavor of toasted nuts the baking gives them. This is buttery, and rich, and really a perfect coffee cake recipe.

The original recipe suggest baking in a springform pan - but since I haven't gotten comfortable using mine yet, I stuck with my favorite 2-quart baking dish. This serves up very nicely alongside your favorite cup of coffee or tea. My son really enjoyed this one - it didn't last long in our house!

Pecan Streusel Greek Yogurt Coffee Cake adapted from Belle of the Kitchen


1 cup butter, softened
2 cups white sugar
2 eggs
1 teaspoon vanilla
1 cup Greek Yogurt
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
1/2 teaspoon cinnamon
2 cups finely chopped pecans
3 Tablespoons cold butter

  1. Preheat oven to 350 degrees. Spray a 2-quart baking dish with cooking spray.
  2. Place all streusel ingredients in a bowl, use a pastry cutter to blend the butter into the mixture until it is well blended and resembles coarse crumbs. Set aside.
  3. In the bowl of a stand mixer, blend the softened butter with the sugar until creamy - about 2 minutes. Add in the eggs one at a time, scraping down sides as needed, blending until well incorporated. Add the vanilla and Greek yogurt in; blend again until well combined.
  4. In a separate medium bowl combine dry ingredients: flour, salt, baking powder, and baking soda. Whisk to combine. 
  5. On low speed, add the dry into the wet and blend JUST until incorporated - don't over mix. Use a spatula to finish blending by hand.
  6. Spread half of the prepared cake batter into the prepared baking dish. Sprinkle half of the streusel mixture over the top. Top with remaining cake batter and remaining streusel.
  7. Bake in the pre-heated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.


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