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whole grain streusel coffee cake

Whole Grain Streusel Coffee Cake

adapted from Stick to Your Hips
4.5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast/Brunch
Servings 16



  • 1/4 cup unsalted butter cold and cut up into pieces
  • 1/4 cup All Natural Ultragrain Blend All Purpose Unbleached Flour
  • 1/4 cup light brown sugar
  • 1/4 cup raw turbinado sugar
  • 1 teaspoon ground cinnamon


  • 1 1/2 cups All Natural Ultragrain Blend All Purpose Unbleached Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plain yogurt
  • 1/4 cup whole milk
  • 1/3 cup butter softened
  • 3/4 cup light brown sugar
  • 1 large cage-free egg
  • 1 1/2 teaspoons vanilla extract


  • Preheat oven to 350 degrees Fahrenheit. Grease an 8"x8" baking dish and line with parchment paper. Set aside.


  • In a medium mixing bowl, rub the butter, flour, brown sugar, raw sugar, and cinnamon together with your hands for a couple minutes, working it over until you get crumbly clumps like wet sand. Set aside.


  • In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  • In a 2-cup liquid measuring cup, whisk together the yogurt and whole milk. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light. Beat in the egg, mixing until incorporated. Stir in the vanilla extract.
  • Alternate adding the flour and yogurt mixtures, mixing until just incorporated.
  • Spread in the prepared baking dish and sprinkle the topping over the batter.
  • Bake for 24-30 minutes, or until a cake tester inserted in the middle comes out clean.
  • Cool completely before removing from pan and serving.