I don’t know about you, but growing up one of my favorite treats whenever we would go to someone’s house was coffee cake! Whenever my mom would get invited somewhere, my sisters and I would be in tow, but secretly we were all excited to see what treats they would be serving. Somewhere along the way, I think I became a secret judge, critiquing the coffee cake we would be served at these “mommy coffee dates”, but non-the-less I was always happy to be a taste tester. I found this coffee cake recipe years ago, made one tiny change to it, and it has been my go-to best coffee cake recipe ever!

And I’m sharing the recipe with you today ~

Do you ever scramble when you invite friends over and wonder what you should serve? Look no further – this coffee cake is sure to be a crowd pleaser, especially this holiday season. It will have you going back for more and more, and your friends will love it too.

I always tend to have all the ingredients on hand, with the exception of the greek yogurt. That’s my secret to keeping this coffee cake nice and moist. It originally called for sour cream, but in a pinch one time, I used plain greek yogurt, and to my surprise it was even better!

Just to be sure I tested this theory, after making it with greek yogurt a few more times, and yep I was right! Just one time making it with the sour cream again confirmed – greek yogurt was definitely the better choice, and I haven’t made it with sour cream again since.

I love making this for coffee dates with friends, or brunches. But honestly it’s a go-to in our house once the holidays show up, and we have family staying with us. It’s the kind of coffee cake that you can eat anytime of day, but my favorite is always in the afternoon with a cup of coffee!

Here’s what you need~

Ingredients

For the cake

• 12 Tablespoons unsalted butter (1½ sticks)
• 4 large eggs
• 1½ cups plain greek yogurt (divided use)
• 1 Tablespoon vanilla extract
• 2¼ cups all purpose flour
• 1¼ cup sugar
• 1 Tablespoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt

Streusel: (you will divide this between 2 bowls)

• 1 cup all purpose flour
• 1 cup sugar
• 1/2 cup light brown sugar
• 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter, cold

For the Glaze – mix together

• 1 cups confectioners’ sugar
• 3 tablespoons milk

Directions

For the cake

1. Preheat the oven to 350 degrees. Butter a 10 cup tube pan. In a bowl, combine the eggs, 1 cup of the sour cream and the vanilla.
2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda and salt for about 30 seconds. Next, add the butter and 1/2 cup remaining sour cream and mix on low until just combined. Turn up the speed of the mixer to medium and mix for an additional 30 seconds.
3. Slow down the mixer and add the first egg and sour cream mixture in 3 separate additions, beating for 30 seconds and scraping the bowl after each addition to make sure everything is combined. Increase the speed to medium-high and beat for an additional minute.
4. Add 2 generous cups of batter to the bottom of the prepared tube pan and spread it evenly. Evenly sprinkle half of the LAYERING streusel on top of the batter. Add one and a half cups more of the batter on top of the streusel. Sprinkle on the rest of the LAYERING streusel. Top with the remaining batter and sprinkle on the TOP streusel.
5. Bake for approximately 60 minutes or until a toothpick comes out clean. Remove the pan to a rack and allow the cake to cool in the pan for 30 minutes before removing.
6. Transfer to a cake stand, and top with glaze.

For the streusel

1. Mix together the flour, both sugars, and cinnamon. Take 1½ cups of this mixture and set it in a separate bowl. This second bowl will be for the inside of the cake and I will call it LAYERING streusel. In this second small bowl of layering streusel, add an additional ¼ cup of brown sugar and mix it in. Set aside. 
2. Add the butter to the original bowl. This will be the TOP streusel. Using a food processor or your hands (the best tools in the kitchen!), work the butter into the TOP streusel mixture until all of the topping is moistened. Set aside.

Here are some more yummy treats my friends are sharing to enjoy this holiday season ~

Peppermint Whipped Cream by Ella Claire & Co. | Fondant Christmas Cupcakes by Craftberry Bush | Old Fashioned Peanut Brittle by anderson + grant | Dairy Free 6 Ingredient Salted Caramels by Zevy Joy | No Bake Healthy Coconut Bars by Tidbits Easy Peppermint Bark by Jenna Kate at Home | Black Walnut Christmas Cake by Inspired by Charm | Chocolate Covered Marshmallows with Salted Pretzel Topping by Boxwood Avenue | Christmas Popcorn by Town and Country Living | Snowman Cheese Ball by Julie Blanner Slow Cooker Candied Pecans by Live Laugh Rowe | Fudgy Peppermint Coconut Flour Brownies by Farmhouse on Boone | Hot Peppermint Mocha by Shabbyfufu | Homemade Take 5 Peanut Butter Cups by Chronicles of Home | Slow Cooker Chocolate Peppermint Pretzels by Nest of Posies Berry Topped Chocolate Cake by French Country Cottage | Pecan Butter Tart Bars by So Much Better With Age | Chocolate Pinecones by My Sweet Savannah | Peanut Butter Fudge by My 100 Year Old Home | Simple Holiday Fudge by House 214 Design Coffee Cake by Rooms for Rent