Brunch Coffee Cake

*Adapted from a recipe posted to sallysbakingaddiction.com

What You Need

• 1 and 1/3 cups (166g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) Greek yogurt, at room temperature

For the Glaze:

• 1/2 cup (60g) confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) heavy cream or milk

How To Make It

1. Preheat oven to 350°. Grease and lightly flour a square 8-inch pan or bundt pan.
2. Make the streusel: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or a fork (or your hands) until the mixture is crumbly. Save it for later
3. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides of the bowl with a spatula. On medium speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl with a rubber spatula as needed.
4. With the mixer on low speed, alternate adding the dry ingredients and the Greek yogurt in two batches each until just combined. Do not overmix. Scrape down the sides of the bowl with a rubber spatula as needed. The batter will be smooth and thick. Carefully spread half of the batter into the pan. Sprinkle with half of the streusel. Carefully spread the remaining half of the batter on top, then the remaining streusel. Do your best to spread it evenly in the pan.
5. Bake for around 30 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool in the pan set on a wire rack.
6. Make the glaze: Whisk all of the glaze ingredients together in a medium bowl. Drizzle over cake. Slice and serve. Cover leftovers tightly and store at room temperature or in the refrigerator.