So I’m sure you’ve heard of a sweet tooth before? In fact, you might even have one yourself. My sweet tooth really flares up when I am pregnant.
With my first little guy, my sweet tooth was so bad I had a major bill to pay at the dentist when it was all said and done.
As in SEVEN cavities. Yikes.
My dentist kept trying to figure out why all of the sudden my teeth were rotting out of my head.
He asked if I drank a lot of soda. No.
How about sugary coffee? No.
Suck on a lot of mints? No.
Then I confessed, “I am mildly addicted to Jujubees.” Mystery solved.
But did you know it’s also possible to have a fat tooth? If you crave buttery, creamy, fried foods, you might have a fat tooth. That’s where I’m at right now.
I can tell because I want to pour half and half on my morning bowl of cereal and I have to go out of my way to avoid driving by a Dunkin Donuts.
Too dangerous.
This Greek Yogurt Cream Cheese Lemon Coffee Cake is just what I need. I love the light lemon flavor, the sweet, moist coffee cake, and the crunchy, crumbly topping.
And we all know I love using Greek yogurt whenever possible to lighten it up a little bit. Just don’t tell my fat tooth!
But if you are not able to find Greek Yogurt Cream Cheese, feel free to use regular cream cheese. You can also add more lemon juice or a small amount of lemon extract if you prefer a stronger lemon flavor.
PrintGreek Yogurt Cream Cheese Lemon Coffee Cake
This Greek Yogurt Cream Cheese Lemon Coffee Cake is sweet and moist with a light lemon flavor and a creamy, crumbly topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 (small servings) 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Cream Cheese Layer
- 8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
- 1/4 cup sugar
- 1 egg
- 1 1/2 teaspoon fresh lemon juice
Coffee Cake
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 egg
- 1/2 cup Greek yogurt
- zest of one lemon
- 1 tablespoon fresh lemon juice (add more for stronger lemon flavor)
Crumb Topping
- 1/2 cup flour
- 1/4 cup sugar
- 2 tablespoons cold cubed butter
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don’t have parchment paper, spray the dish with non-stick cooking spray.
For the Cream Cheese Layer
- In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.
For the Coffee Cake
- In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well.
- Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy.
- Gradually add the flour mixture to the batter and mix until incorporated on low speed. Be careful not to over mix.
- Spoon the batter into the prepared baking dish and smooth it out to the edges.
- Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges.
For the Crumb Topping
- To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer.
- Bake the coffee cake at 350 degrees for 40-45 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.
Notes
Adapted from Two In The Kitchen
Nutrition
- Serving Size: 1 Serving
- Calories: 256
- Sugar: 17g
- Sodium: 136mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8.3g
- Trans Fat: 0.2g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 42mg
I’m going to make these into cupcakes. Any idea on the bake time? 35-40 min?
Witam z zimowej Polski w Kotlinie Kłodzkiej !
Czy jest możliwość nie używać sody oczyszczonej ? lub czym zastąpić? Przepis ciekawy chcę wypróbować ale nie lubię w wypiekach sody oczyszczonej, robi niesmaczny posmak. Dziękuję za odpowiedz Wojtek z Bystrzycy Kłodzkiej
Hello it looks gorgeous. I have a question. If you double this recipe, can it be cooked in a 9x13in pan or would you need to cook in two batches in the original 8x8in pan? Thank you.
Hi! I’ve only tested this recipe in an 8×8 and it’s pretty full so I’d stick with that. Hope you enjoy!
What can I substitute with the sugar and butter crumble on the top ?? I just browned a bit too much I had put it back on broil at the end
None of the pictures of the coffee cake look like they have crumb on top, is that right?
I looked up Greek Yogurt Cream Cheese and it says it’s Labneh. I’ve been using Labneh for years and didn’t know it was also known as Greek yogurt cream cheese. Is this the right product? It does have a big tang.
I made this for a get together and everyone loved it! I added more lemon juice as was suggested in the recipe, more lemon zest and a tablespoon more butter to the crumb, suggested in comments! It was absolutely delicious ! Thank you!