Vanilla Yogurt Coffee Cake

Ah…cinnamon and sugar. Such a delightful combination. I didn’t grow up with it, but after years spent in the United States I now love it. A sprinkle of cinnamon sugar on many types of food can make them just delicious. One of my favorite things is to get an elephant ear or funnel cake made with cinnamon sugar at a local event like the county fair. When that’s not possible I make myself a coffee cake.

Although I don’t eat breakfast all that often, a perfect breakfast for me would consist of a cake, muffin, or scone, probably made with cinnamon sugar. With that in mind I present to you today a coffee cake that I love to make. I thought I should provide some of the history for you. I wasn’t sure where coffee cake originated. Was it from Britain? I had to Google it. To my surprise, coffee cake originated in Germany.

This recipe is not the only possible way to make coffee cake, but it is my favorite way. It’s a variation on something I came across a long time ago. Every time I’ve made this, I’ve experimented and tweaked it until I thought it was an improvement from the previous time. I use this recipe below as a base for any variety of coffee cake. I hope you make it and enjoy it as I do.



Cinnamon sugar topping

  • 1/4 cup sugar
  • 1/2 cup nuts, chopped pecan
  • 2 tsp. ground cinnamon

Coffee cake

  • 1/2 cup soften unsalted butter
  • 1/2 cup Crisco All-Vegetable Shortening
  • 2 1/4 cups sugar
  • 4 eggs
  • 2 cups non-fat plain yogurt
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1/2 tsp. salt


Cinnamon sugar topping

Mix all ingredients in a small bowl. Set aside.

Coffee cake

Preheat oven to 350 degrees. Lightly grease and line a 13 x 9 x 2 1/4 inch pan with parchment paper.

Using a electric mixer, cream together butter, shortening, and sugar. Add eggs and beat well.

Add yogurt and vanilla, then mix well. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture to the creamed ingredients. Mix well.

Spoon half the batter into the prepared baking pan. Sprinkle half of cinnamon sugar mixture all over batter. Cover with remaining half of the batter and then the remaining half of the cinnamon sugar mixture. Use a butter knife to make a swirled pattern over the cake batter.

Bake in a preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.


Serves 12-16

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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