Coffee Coffee Cake
Prep time
Cook time
Total time
Steeping my coffee cake game to a whole new level with a super moist yogurt buttermilk coffee cake, complete with coffee brown sugar cinnamon swirls, coffee streusel crumble, and a sweet coffee glaze. Recipe from
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Coffee Cake
  • 12 tablespoons butter, unsalted, room temperature
  • 1½ cups granulated sugar
  • 4 eggs, whole
  • 1 teaspoon pure vanilla bean paste or extract
  • 1 cup yogurt, whole milk
  • ⅓ cup buttermilk
  • 2¼ cups flour, all-purpose
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Coffee Streusel Crumble
  • ½ cup light brown sugar, packed
  • ¾ cup all-purpose flour
  • 3 tablespoons coffee, ground
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 tablespoons butter, unsalted, room temp
Coffee Glaze
  • 2 cups powdered sugar
  • 3-4 tablespoons coffee, brewed and cooled
  • ½ teaspoon vanilla bean paste or extract
  • ½ cup pecans
  • ½ cup raspberries
Coffee Cake
  1. Preheat oven to 350 F.
  2. Grease and flour very well an 8 to 10 inch tube or bundt pan. I recommend this pan.
  3. In a mixer, beat butter and sugar until light and fluffy, about 3-4 minutes at medium speed.
  4. Add eggs while slowly continuing to mix, one at a time until each is incorporated.
  5. Mix in yogurt, buttermilk and vanilla.
  6. Combine all dry ingredients into a bowl and whisk well.
  7. Add dry ingredients and gently mix until just fully incorporated. It will be a somewhat thick batter.
  8. Transfer HALF of the batter into the prepared pan.
Coffee Streusel Crumble
  1. Mix all dry ingredients into a bowl.
  2. Dice butter and mix with your hands, pressing the mixture into the butter.
  3. Press until you have crumbles.
  4. Place half of the crumble mixture on top of the half-filled pan.
Coffee Cake (cont.)
  1. Transfer the remaining batter over the crumble lined mix in the pan.
  2. Bake at 350 for 30 minutes before carefully sliding out of the oven and topping with the remaining crumble. This prevents it from sinking into the cake.
  3. Cook until a skewer comes out clean, about 60 minutes. Be cautious to not overbake.
  4. Remove and cool completely.
Glaze and Finishing
  1. Whisk the coffee and powdered sugar to make the glaze.
  2. Finish the cake with pecans, raspberries, and a drizzle of the coffee glaze.
  3. Find more recipes on!
Adapted from Ina Garten Sour Cream Coffee Cake. --
Nutrition Information
Serving size: 1
Recipe by Southern FATTY at