Print Recipe
5 from 1 vote

Lavender Coffee Cake

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Author: The Almond Eater


  • 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!