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Protein Coffee Cake
I previously shared this Greek Yogurt Coffee Cake recipe, but a glitch with my recipe software replaced it with another post. Thanks to readers who pointed that out. This is the corrected, higher-protein version that uses Greek yogurt and mixed berries.
Many years ago I worked as an assistant food editor in San Francisco and freelanced for publications like Sunset and Cooking Light. After moving to Houston and through my early years of parenting, freelancing slowed while I focused on raising three young children. A publisher once advised me to “keep a toe in the water,” so I taught cooking classes and eventually returned to writing and developing recipes. The original version of this coffee cake appeared in a 2008 issue of Cooking Light; it used buttermilk and blueberries. This updated version swaps in Greek yogurt for more protein and keeps the cake tender and flavorful.
Oven temperatures vary, especially if your oven hasn’t been calibrated lately. If the cake isn’t baked long enough it can be soggy around the berries. Bake until the edges are golden and the center springs back or a tester comes out clean.
Let them eat cake for breakfast!
This Greek yogurt coffee cake is lovely warm with a scoop of vanilla ice cream for dessert, but it’s equally at home at breakfast. Leftovers keep for several days in the refrigerator—slice and eat cold or warm a slice briefly in the microwave.
What does Greek yogurt do in baking?
Greek yogurt adds creaminess and moisture, giving baked goods a tender crumb. Its slight tang contributes flavor similar to buttermilk or sour cream, and the yogurt’s acidity helps activate baking soda for a lighter texture.
Can you substitute sour cream for the Greek yogurt?
Yes. Sour cream has a similar texture and tang, and you can also use the same amount of buttermilk if you prefer.
Change up the fruit!
Feel free to use just one type of berry or substitute quartered figs, ripe peach slices, or nectarines for a different seasonal flavor.
Looking for more breakfast or brunch recipes?
- Blackberry Cornmeal Upside Down Cake
- Banana Snacking Cake
- Almond, Chia and Cherry Muffins
- Almond Blackberry Cake
- Crispy Protein Waffles
- Full Brunch Menu
Greek Yogurt and Berry Coffee Cake
Ingredients
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup sugar
- 1/2 cup applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup plain Greek yogurt
- 2 cups fresh blueberries, blackberries, raspberries or a combination
- 1 tablespoon + 1 teaspoon turbinado or raw sugar for sprinkling
Instructions
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Preheat the oven to 350°F (175°C). Coat an 8-inch square baking pan with cooking spray.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat the butter and sugar with a handheld mixer until light and fluffy. Mix in the applesauce. Add the eggs one at a time, beating after each addition, then stir in the vanilla.
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Add the flour mixture and the Greek yogurt to the butter mixture alternately, beginning and ending with the flour mixture. Stir just until combined; do not overmix. Scrape down the sides of the bowl as needed.
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Lightly spoon half of the batter into the prepared pan and spread it evenly. Scatter half of the berries over the batter, then spoon the remaining batter on top and spread gently. Top with the remaining berries and sprinkle with the turbinado sugar.
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Bake for 50 to 60 minutes, until a toothpick or cake tester inserted into the center comes out clean and the edges are golden. Cool slightly, then serve warm or at room temperature.
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Store leftovers in the refrigerator for up to 5 days. Reheat a slice briefly in the microwave or toaster oven before serving if you like it warm.
Notes
- Measure flour accurately by lightly spooning it into a measuring cup and leveling with the back of a knife. Overpacked flour can make baked goods dry and dense. If you prefer, replace the turbinado sugar topping with a streusel—double the streusel from the Cranberry Streusel Muffins recipe and sprinkle it on top before baking.
- If you don’t have applesauce, you can add another 1/2 cup (1 stick) of butter or substitute 1/2 cup avocado oil. Both options will increase the cake’s fat content.