This is a particularly good coffee cake. It also freezes well if you don't have a big enough crew to take care of it in one sitting. Freeze in portions and you can just pop a portion in the microwave for 30 seconds for a warm breakfast treat.
What you will need
1 cup Unsalted Butter
1 Tbsp Vanilla Extract
1 cup Greek Yogurt
1 Tbsp Baking Powder
1 tsp Salt
2 cups Sugar
2 cups AP Flour
1/4 cup Unsalted Butter
1/2 cup Light Brown Sugar
1/4 tsp Salt
1 Tbsp Ground Cinnamon
1/2 cup AP Flour(Nutritional facts 259 calories, 15.75 g fat, 25.08 g carbohydrates, 5.63 g protein, 159 mg cholesterol, 237 mg sodium)
How to cook
Put the butter in a large microwave-safe bowl. Microwave for about 60 seconds, stopping halfway to give it a stir. Butter tends to spatter if you microwave it for more than 30 seconds at a time.
Add the vanilla.
Add the eggs.
Add the yogurt and mix well.
Add the baking powder.
Add the salt.
Add the sugar and beat until fully incorporated.
Add the flour incrementally, mixing thoroughly between additions.
Spread the batter in a greased or parchment-lined casserole pan. I really like to use parchment here because it will make it much easier to portion and remove the cake later on.
For the topping, soften the butter.
Mix the brown sugar into the softened butter.
Add the salt.
Add the cinnamon.
Add the flour and mix well. It should form a crumble that sticks together when you crush it in your hands, but crumble easily.
Crumble the topping evenly over the cake batter.
Bake for about 40-45 minutes, or until a toothpick inserted at the center withdraws clean.