Hey there, cake enthusiasts! If you’re on the hunt for a simple yet delicious cake recipe, look no further. This Yogurt Crumb Cake is perfect for sharing, making eight generous slices.

Baked in an 8-inch round pan, this cake is moist and tender, like a delightful cross between a yellow cake and a butter cake. Topped with a pecan crumb topping, it’s sure to impress.

Using Yogurt in Baking

Yogurt is a fantastic ingredient for baking, especially for cakes. It adds a subtle tang and moisture that keeps the cake tender and flavorful. Plus, it’s a great way to make your baked goods a bit healthier.

Benefits of Yogurt in Cake

For this recipe, we’re using plain Greek yogurt along with full-fat milk. The full-fat versions are essential because they add richness and help maintain the cake’s moisture. Greek yogurt also acts as a natural leavening agent, which means your cake will rise beautifully.

The Magic of Crumb Toppings

Crumb toppings are a wonderful addition to cakes. They add texture and a burst of flavor. Our Yogurt Crumb Cake uses a mix of brown and granulated sugar, cinnamon powder, and toasted pecans. You can easily make it by pulsing everything in a food processor, or you can do it manually by chopping the pecans and mixing them with the other ingredients.

Making the Base Cake

The beauty of this cake is how easy it is to make—no mixer needed! All you need is a whisk, a spatula, and a couple of bowls. Start by mixing the dry ingredients in one bowl and the wet ingredients in another. Combine the two, and you’re good to go. We’re using oil instead of butter, which keeps the cake soft even after refrigeration. This cake has a crumb topping layer in the middle and on top, making each bite flavorful and satisfying. It takes about 40-45 minutes to bake, with the whole process taking around an hour.

Flavoring the Cake

Our cake uses pure vanilla extract, but you can easily swap it for lemon or orange zest if you prefer. The crumb topping features cinnamon powder, but cardamom powder is a great alternative for a different flavor twist.

Make Ahead-Cake

One of the best things about this cake is that it can be made ahead of time. The oil helps keep it soft even after being refrigerated. It’s delicious both warm and cold, but I highly recommend serving it a few hours after baking to let the flavors meld.

Avoid Over Baking

A key tip: avoid overbaking the cake to keep it moist. Check it about 5 minutes before the end of the baking time by inserting a toothpick in the center—if it comes out clean, it’s done.

Perfect for Gatherings

This cake is ideal for tea time or gatherings. It’s easy to make, looks impressive, and tastes divine. Your friends and family will love it.

Why make This Cake

Why should you make this Yogurt Crumb Cake? It’s simple, delicious, and versatile. It uses everyday ingredients, requires minimal effort, and produces a wonderfully moist and flavorful cake that everyone will love. So, grab your apron and get baking!

Happy baking!

Ingredients:

Crumb Topping

• 1 1/4 cups (125 grams)
•  pecans or walnuts
• 1/4 cup (50 grams) light brown sugar, firmly packed
• 2 1/2 tablespoons (35 grams) granulated white sugar
• 3/4 teaspoon ground cinnamon

Yogurt Cake

• 1 1/2 cups (195 grams) all purpose flour
• 1 teaspoon (4 grams) baking powder
• 1/2 teaspoon (2 grams) baking soda
• 1/4 teaspoon (1 gram) fine kosher salt
• 2 large eggs (100 grams out of shell), at room temperature
• 1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)
• 3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature
• 1 1/2 teaspoons (6 grams) pure vanilla extract

Instructions:

1. Yogurt Crumb Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) spring form pan #ad. Line the bottom of the pan with parchment paper $ad.
2. Crumb Topping: Place the pecans on a baking sheet and bake for about 6 to 8 minutes or until lightly brown and fragrant. Let cool and then finely chop (this can be done in a food processor). Then, in a bowl, stir together the finely chopped pecans with the sugars and ground cinnamon.
3. Yogurt Cake: In a large bowl, stir or whisk together the flour, baking powder, baking soda, and salt.
4. In another bowl, whisk the eggs. Then whisk in the oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir until just combined.
5. Place 1/2 of the cake batter in your pan, smoothing the top with an offset spatula or the back of a spoon. Next, sprinkle 1/2 of the Crumb Topping over the batter. Gently press into the cake batter. Then top with the remaining cake batter, again smoothing with an offset spatula or the back of a spoon. Finally, sprinkle with the remaining Crumb Topping and gently press into the cake batter.
6. Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. Serve warm, at room temperature, or even cold. This cake can be frozen. Defrost overnight in the refrigerator.
7. Makes one – 8 inch (20 cm) cake.

Serves 8 – 12 slices

Storing Leftovers

If you have leftovers, store them in an airtight container. This cake can be frozen and reheated in the oven. For easier freezing, cut the cake into slices, wrap them in cling wrap, and store them in a ziplock bag. It can be left on the counter for up to 3 days, after which it’s best to refrigerate or freeze.

Recipe Inspitaion: Joy of Baking

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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