Cinnamon Pecan Yogurt Coffee Cake

When I go to coffee shops I like to play a game called “if I could eat any of these baked goods, which three would I choose.”  I’ve no doubt drooled over thousands of cases of baked goods over the years, analyzed the contents, and debated each variety of glistening pastry and chocolate loaded what-have-you’s.  Meanwhile, each bagel beckons me to slather it with cream cheese and take it to a private spot in the corner.  I don’t mind when I have to wait in line for my cup o’ joe—it’s more quality time I get to spend at the case.  More time to ensure I’ve got my line up just right.  It’s important to consider how each choice can impact future selections because, as with any team, it’s important to have balance.  One item with chocolate, one savory treat to balance out the sweets, and one coffee cake.

Always a coffee cake.


Truth be told, I rarely end up ordering anything from the case (for fear of sugar induced comas or caloric catastrophes) but should the day come when I order not one but three carb loaded delicacies simply knowing that I have a plan of attack is almost as comforting as that steaming hot bagel would be.



Occasionally, I bake myself up a sweet treat (which is followed closely by pawning the goods off on friends, family, and innocent coworkers).  I am infatuated with baking.  I love the preciseness required for ingredient measuring, the importance of ratios, and the consistent heat of the oven.  Knowing that I’ll have a sweet treat to devour when the timer goes off is the icing on the welcomed anal retentiveness.

This coffee cake is sweet with a heavy hand of cinnamon.  It smells fabulous, and it is perfect with a nice hot cup of black coffee.  Black, I say.  Black.




Cinnamon Pecan Yogurt Coffee Cake

Adapted from Sour Cream Coffee Cake on

Flour mixture

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet mixture

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fat-free plain yogurt (regular or Greek)


  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

White glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons milk (divided)


Step 1:  Combine the flour mixture ingredients above in a medium bowl.

Step 2:  In a large bowl, cream together butter and sugar. Add the eggs, yogurt, and vanilla extract and beat until combined. Add flour mixture to the wet mixture a third at a time, beating just until combined after each addition.

Step 3:  Combine the streusel mixture ingredients above in a small bowl. Liberally coat a bundt pan with cooking spray, then sprinkle a third of the streusel mixture into the bottom of the pan. Top with 1/2 of the batter, followed by the remaining streusel, and then the remaining batter. Note that the batter will be very thick and you may find it easiest to use a small measuring cup to dollop the batter into the pan.

Step 4:  Bake at 350 degrees for 40 minutes, or until the tops springs back to the touch.

Step 5:  Remove from oven and allow to cool fifteen minutes before inverting the cake onto a wire rack. Once the cake has cooled completely, combine the powdered sugar and milk teaspoon by teaspoon in a small bowl. Be sure to add the milk in small increments, testing the consistency after each addition. The icing should be thick yet drizzleable. Use a spatula to scrape the icing into a ziploc baggie.


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    1. Hello Ace — thanks for the comment! Not sure what went wrong, but the recipe is showing now.

  1. how did you cream the butter with the eggs? or did you cream the butter and then add the eggs one at a time?

    1. Hi Tina! Thanks for bringing that omission to my attention! I first creamed together the softened butter and sugar, then added both eggs, vanilla extract, and yogurt, and beat until combined.