Streusel Coffee Cake
This streusel coffee cake is tender and moist with the best crumble topping! Add your favorite mix-ins, including berries, pecans, chocolate chips, and more.
Servings: 10 servings
Ingredients
Cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup light brown sugar packed
- 1 stick butter (8 tablespoons), melted
- 2 eggs lightly beaten
- 2 (6-ounce) containers of berry yogurt
- 2 teaspoons pure vanilla extract
- 1 cup sliced strawberries
- ½ cup blueberries
Streusel
- 2 tablespoons cold butter cut into medium dice
- ½ cup oats
- 3 tablespoons light brown sugar
Instructions
- Prep. Preheat oven to 350ºF. Line an 8-inch cake tin or a loaf pan with parchment paper and set aside.
- Mix the cake batter. In a large mixing bowl, combine flour, baking powder, light brown sugar, melted butter, eggs, and yogurt. Mix until thoroughly combined. Gently fold in the berries.
- Fill the pan. Pour the mixture into the prepared pan and set aside.
- Make the topping. Add cold butter, oats, and light brown sugar to your food processor; pulse a few times until the mixture is crumbly. Sprinkle streusel on top of the cake batter.
- Bake. Bake for 75 to 80 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let stand 10 minutes.
- Cool. Invert cake onto a cooling rack and let it completely cool before cutting and serving.
Notes
- How to store: To keep for several days, wrap the cooled cake with plastic wrap and aluminum foil. You can also freeze it this way, or you can let it stand in a cool, dry place.
Nutrition
Calories: 249kcal | Carbohydrates: 49g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 42mg | Potassium: 236mg | Fiber: 1g | Sugar: 26g | Vitamin A: 115IU | Vitamin C: 9.2mg | Calcium: 86mg | Iron: 1.9mg
