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.
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Greek Yogurt Cream Cheese Lemon Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 (small servings) 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This Greek Yogurt Cream Cheese Lemon Coffee Cake is sweet and moist with a light lemon flavor and a creamy, crumbly topping.
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
Kim says
Has anyone swapped out a healthy oil for the vegetable oil? I’m trying to avoid seed oils since they are so unhealthy. Just not sure olive, avocado or coconut oil will work.
Cindy mays says
I used corn oil. Families allergic to avacado. Olive oil has a low smoking point temperature to it. It’s actually meant just for dipping
Gloria says
The healthiest oil is virgin, organic olive oil.
SusieQ says
I always change out the oil with unsweetened apple sauce. You measure it 1 for 1 so whatever oil it calls for, just use the applesauce. I did it with this recipe and it tasted great.
Tiffany Waardenburg says
I swapped vegetable oil for almond oil. Worked perfectly! The crumble needed more butter. Amazing taste and texture.
Michelle says
How much coffee do you need for the coffee cake? The recipe above doesn’t add any
Micáhla says
Coffee cake does not have coffee in it. It’s just a term for cake to be eaten while drinking coffee for breakfast or brunch.
Gloria says
Coffee cake does not have coffee!!! It’s a crumb cake typical eaten while drinking coffee!
Ingrid says
Its called a coffee cake because you have it with a cup of coffee, not that it’s actually flavoured with coffee. I think this might be an American thing?
Cindy mays says
I made this last night for all of my kids. Should it go into the fridge ? I left it out at room temp covered
Eli says
Any cheesecake would go into the fridge so, I would suggest because it’s dairy, this should as well.
Patricia says
Just had that mix up with my American daughter-in-law (I’m a New Zealander). I too thought it would have a coffee flavour! But apparently in the US it is as you say.
Virginia says
Made this yesterday, it’s fabulous! Easy, very tasty I used a type of ricotta cheese , didn’t have Philly. To that I added a splash of cream n about 2 Tble spoons of yogurt whipping up using Agave syrup and a touch of stevia. ( I don’t like my desserts overly sweet. I left the cake batter as written. Added extra butter to crumb topping it seemed to need it. Everyone loved it ! This is a keeper…..
Jess says
Made this for work this week. No subs, but I did add more lemon juice into the cake. Turned out moist, had a nice crumb to it. It was VERY well liked. VERY. I think the citrus and density worked great for the hot summer. I agree with another comment though, perhaps a bit more butter (1 tbs?) in the topping to actually get those little pea sized crumbles.
Thank you for sharing this recipe.
Susan says
Made this today. Easy to make and it was delicious! Will definitely make again!
April Reany says
I love this recipe! I plan to make 1.5 times and was wondering how to to change the baking time and temp? I suppose a 9×13 would be required to pull it off. Is that a bad idea? I don’t bake often enough to know how to best manage it. Thanks!
Rockie Walsh says
Just put this in the oven. I had a Cara Cara orange that needed using, so I made an orange-flavored one instead of the lemon. Smells wonderful baking. I also used a bit more butter for the crumb topping and plan to eliminate the powdered sugar topping.
Barbara J Rivera says
I’m going to make these into cupcakes. Any idea on the bake time? 35-40 min?
Wojtek BARTIK says
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
Polarbeard says
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.
Julie says
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!