Greek Yogurt Protein Coffee Cake (Small Pan)
A cozy and satisfying small batch coffee cake that incorporates Greek yogurt for moisture and protein, perfect for enjoying with a warm drink.
Servings: 2 servings
Calories: 200kcal
Ingredients
Cake Base Ingredients
- 1 cup Greek yogurt, plain (2% or full fat) For moisture and protein boost.
- 1 large egg Helps bind the ingredients.
- 1/3 cup maple syrup or sugar Maple syrup gives a cozy flavor.
- 2 tablespoons neutral oil or melted butter For tenderness.
- 1 teaspoon vanilla extract Adds sweetness.
- 1 cup all-purpose flour Can use half whole wheat for a heartier bite.
- 1 scoop protein powder (optional) Vanilla blends in easiest.
- 1 teaspoon baking powder For leavening.
- 1/4 teaspoon salt Enhances flavor.
Cinnamon Streusel Topping
- 1/4 cup brown sugar For sweetness.
- 1 teaspoon ground cinnamon Flavor addition.
- 1/4 cup all-purpose flour Used in streusel.
- 2 tablespoons butter, melted For texture.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Line an 8x8 inch pan with parchment paper.
- In a bowl, combine Greek yogurt, egg, maple syrup (or sugar), oil, and vanilla extract.
- In another bowl, mix flour, protein powder (if using), baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
Streusel Topping
- In a small bowl, mix brown sugar, cinnamon, flour, and melted butter until crumbly.
Baking
- Pour the batter into the prepared pan and sprinkle streusel topping evenly over the batter.
- Bake for 22 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool for at least 15 minutes before slicing.
Notes
Can add mashed banana or blueberries for flavor variations. For storage, keep in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.