Coffee Cake
Servings: 12 slices | Time: 75 minutes
There’s nothing quite like the aroma of freshly baked coffee cake filling your kitchen. Making it at home is so much better than buying it—each bite is warm, tender, and made with care. This recipe is light and airy, with just the right balance of sweetness and crumbly topping. Baking it in a convection oven ensures it cooks evenly, giving you that perfect crust and fluffy center every time. Enjoy it fresh from the oven with your morning coffee or as an afternoon treat.
Directions
Preheat the oven to 350 degrees.
In a mixing bowl add butter, oil, granulated sugar and brown sugar, and mix well.
Add in eggs, milk, yogurt and vanilla; mix well.
Add in All-purpose flour, salt, and baking powder, mix.
Spray a baking pan with nonstick spray and pour ½ the batter into the pan.
Sprinkle filling over the top of the batter.
Pour the remainder of the batter over the filling and careful not to mix the batter with the filling.
Top with crumble topping.
convection bake on 350 degrees for 60 minutes or until baked through. Use a pairing knife to test the center of the cake, it it comes out clean it’s cooked through.
Serve.
Ingredients
1 stick unsalted butter melted
¼ cup oil
1 1/2 cups granulated sugar
1/4 cup brown sugar
3 large eggs, at room temperature
1 ½ cups 2% milk
½ cup plain Greek yogurt, at room temperature
1 ½ teaspoons vanilla
3 3/4 cups All-purpose flour
1 ½ teaspoon table salt
2 1/2 teaspoons baking powder
Filling *
Crumble topping*
*Filling: 1 cup brown sugar, 1 tablespoon +2 teaspoons cinnamon, 4 tablespoons melted unsalted butter, ¼ teaspoon salt.
*Topping:1 cup All-purpose flour, 1 cup granulated sugar, ½ stick unsalted butter melted; mix.
