HEALTHY COFFEE CAKE

4 from 3 votes

This healthy coffee cake with a delicious streusel crumble is a mouthwatering treat that perfectly complements your morning cup of coffee.

Prep Time15

Cook Time38

Total Time53

Course: Breakfast

Cuisine: American

Keyword: coffee cake, coffee cake with greek yogurt, healthy coffee cake

Servings: servings

1 ¾ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 0-fat Greek yogurt
1-3 tablespoons milk of choice add up to 1/4 cup as needed for consistency, or up to 1/2 cup if using a sugar substitute
2 teaspoons vanilla extract
2 large eggs
3/4 cup sugar or 1:1 sugar substitute such as monk fruit

Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl. Thoroughly mix these dry ingredients.
In a separate large bowl, whisk together the 0-fat Greek yogurt, milk, and vanilla extract until the yogurt is smooth and there are no lumps. Then, whisk in the eggs and sugar or sugar-free sweetener. *Add up to 1/4 cup of milk as needed for consistency, or up to 1/2 cup if using a sugar substitute. The batter should be thick but spreadable, not stiff.
Add the wet ingredients to the bowl with the dry ingredients a little at a time until fully combined. Make sure not to overmix the batter.
To make the streusel crumb topping, mix the flour, brown sugar, cinnamon, and salt. Then, incorporate the light butter and use your hands or a fork to combine everything and break up the butter. Do this until the crumb topping comes together and has a crumbly consistency.
Lightly spray a nonstick loaf pan with oil or you can use parchment paper. We used a 9x5 loaf pan. Pour half of the batter into the loaf pan. Sprinkle a thin layer of the crumb mixture over the top of the batter, and save the rest for the top of the cake. Then, pour the rest of the batter on top. Top the cake with the remaining streusel crumb topping.
Bake the coffee cake at 350℉ for 37-40 minutes. You will know it is done when a toothpick comes out clean from the center. Let the coffee cake slightly cool, carefully remove it from the pan, slice it into 8 pieces, and enjoy!

Batter Consistency: The batter should be thick but spreadable. Depending on the flour, yogurt, or sweetener you use, you may need to add more milk. Start with 1-3 tablespoons and add up to 1/4 cup (or up to 1/2 cup if using a sugar substitute) until the batter is smooth. This will keep the cake moist and prevent it from being dense.
Storage: This coffee cake will last 1-2 days if stored in an airtight container at room temperature on the counter. Or, it can be stored in an airtight container in the refrigerator for 3-5 days.
Check If Done: Bake at 350°F for 37-40 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 35 minutes to prevent over-baking.

This recipe makes 8 slices of coffee cake.

WW Points: 4 points per serving if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.