Streusel-Swirl Coffee Cake


  • 8 tablespoons unsalted butter, softened
  • 1¼ cup sugar
  • 1 vanilla bean split, scraped and reserved
  • 3 large eggs
  • 1¾ cup cup flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup low fat Greek yogurt
  • ½ cup dark brown sugar, packed
  • ½ cup walnuts, coarsely chopped
  • 1 tablespoon cinnamon


Beat butter and sugar with vanilla bean seeds until pale yellow and fully, 3 to 5 minutes. Beat in eggs, one at a time, mixing after each addition until batter is smooth.

Whisk together dry ingredients. Beat in one third of yogurt to the butter egg mixture followed by a third of the dry ingredients, repeating until blended. Pour half the batter into a greased 9x13-inch baking pan lined with parchment paper. Toss together dark brown sugar with walnuts and cinnamon and sprinkle half on top followed by the remaining batter and streusel. Using a table knife, marble the streusel through the batter.

Bake in preheated 350 F oven for 40 to 45 minutes or until toothpick inserted in center comes out clean.

Makes 12 to 15 servings.

Eleven Madison Park Staff, New York