This Greek Yogurt Lavender Coffee Cake puts a unique spin on a traditional recipe—it’s super moist thanks to the yogurt with a cinnamon sugar swirl throughout and topped with a buttery crumb topping.
…aka the coffee cake of my dreams! Real question though, is coffee cake considered breakfast or dessert? I know it’s technically breakfast, but I feel like any kind of cake is or should be dessert, no?
When I go out to eat, I’m immediately attracted to anything with lavender in it. I’m not sure why, but I am. I think it’s because it’s such a unique flavor that you can’t find all the time, so when I do find it, I gotta have it (like Millie’s lavender ice cream aka my weakness in life).
Growing up, my mom made coffee cake fairly regularly. My brother and I would always get so excited because that meant we’d get a break from our normal breakfast, aka cereal. We’d cut ourself a slice, slather it in butter and warm it up in the microwave for 12-15 seconds (the scientifically proven appropriate amount of time for that perfectly warmed up temperature we were striving for). It was DEEEELICIOUS.
Did I do that with this lavender coffee cake? You bet, minus the butter. Maybe I should have added butter though. It’s not like this is healthy coffee cake… I thought about it—I did—but I wanted something more traditional but with a unique flavor spin, and this lavender coffee cake is just that. It’s super moist with a cinnamon sugar swirl throughout and of course lavender and it’s all topped with a crumb topping, because what is coffee cake without a crumb topping? Exactly. I also decided to add Greek yogurt because… well, because I had some that was going to expire. Often times in my vegan cakes I use applesauce to make them more moist, so I figured Greek yogurt would work well in this case, and sure enough it did!
Note: even though it’s an extra step and perhaps a tad annoying, you’re going to want to break up the lavender buds, either in a food processor, or with your hands (I opted to do it by hand to avoid less dishes!). Lavender is a subtle flavor, while cinnamon is not, and breaking them down will help to release the flavor even more so you can taste the lavender. Even still, the lavender is a subtle flavor in this cake, though a pleasant one.
This cake is huge—well, it’s made in a 10” cake pan, so it seems kind of huge—so I had Miguel take it into work and everyone gobbled it right up (so he told me). And if you’re looking for the finishing touch, add a dash of powdered sugar on top. Just do it.Print
Lavender Coffee Cake
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- 1 cup butter, softened
- 2 cups cane sugar
- 4 eggs
- 2 cups plain Greek yogurt
- 1 tbsp vanilla extract
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup dried culinary lavender
- For the cinnamon swirl:
- 1/3 cup cane sugar
- 2 tsp cinnamon
- For the crumb topping:
- 1/4 cup all purpose flour
- 1 tsp cinnamon
- 2 tbsp cold butter
- Preheat oven to 350°.
- Cream butter and sugar together; then, add eggs, yogurt and vanilla.
- In a separate bowl, combine flour, baking soda and salt; then, combine wet and dry ingredients.
- Next, add 3 tbsp lavender to your food processor–this will help release the lavender flavor even more–then add that lavender plus the 1 tbsp whole dried lavender buds to the batter and whisk to combine.
- In a small bowl, combine 1/3 cup cane sugar and 2 tsp cinnamon; set aside.
- Last, create the crumb topping by combining the flour and cinnamon in a bowl; then, cut in the cold butter and use a fork or your hands to mix everything together until butter is crumb-y and no longer sticky.
- Now, put it all together. Grease a 10″ springform cake pan* with coconut oil and pour 1/3 of the cake batter into the pan, using a spatula to smooth it out (batter should be pretty thick). Then, sprinkle some of the cinnamon sugar over top of that layer.
- Repeat this same step for the next layer, then top it all over with the final 1/3 of cake batter and sprinkle that layer with the crumb topping.
- Bake the cake for 60-70 mins, checking your cake with a toothpick after 60 mins, as every oven varies.
- Remove your cake from the oven and allow 10 minutes for it to cool before running a knife along the edges, then carefully removing the bottom of your pan and placing the cake directly onto a cooling rack.
- Cut, serve and enjoy!
*Though not ideal, if you don’t have a springform pan (I don’t!) you can totally use a regular 10″ cake pan. You’ll have to flip your cake upside down onto a cooling rack in order to remove it from the pan and will lose a very small amount of your crumb topping in doing so, but I didn’t find it to be a major deal. Just FYI!