Greek Yogurt Crumb Cake

Greek Yogurt Crumb Cake



½ cup butter, room temperature

1 ¼ cups sugar

2 eggs

2/3 cup Greek yogurt or sour cream

2/3 cup milk

1 Tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

2 ½ cups all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Zest of an orange, lemon or lime, optional



1/3 cup butter, melted

2/3 cup brown sugar

1 teaspoon ground cinnamon

2/3 cup all-purpose flour

1 cup pecans, toasted and chopped, optional


Preheat oven to 350F. Spray a 10” springform pan with cooking spray. In the bowl of an electric mixer, cream butter and sugar until lightened in color, about 2 minutes. Add eggs, one at a time. Add yogurt and milk. Sift together dry ingredients and add to wet mixture. Add citrus zest, if using. Set cake batter aside. Combine butter with brown sugar. Add cinnamon and flour. Add pecans, if using. Pour half of the cake batter into the pan, and spread evenly. Crumble half of the filling over batter evenly. Pour remaining batter into the pan and spread evenly. Crumble the remaining filling evenly. Bake for 45-50 minutes, until a toothpick inserted comes out cleanly. Let cool in pan for 10 minutes, and then remove the outer ring. Let cool on pan bottom for at least one hour before removing. Store in an airtight container at room temperature for up to one week.

*Recipe adapted from Cynthia Hinton’s Crumb Cake Recipe





4 thoughts on “Greek Yogurt Crumb Cake

  1. I just put mine in the oven, so I haven’t tasted the finished product yet, but HOLY COW THAT BATTER IS DELICIOUS.

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