What if you started your morning (or afternoon pick-me-up) with a sweet treat that’s as indulgent as it is satisfying?
This Skillet Coffee Cake with Espresso Glaze combines the creamy richness of our Vanilla Bean Greek Yogurt with a buttery crumble topping and a bold espresso glaze. The result? A perfectly moist, flavor-packed cake that’s bound to impress at any holiday brunch or cozy coffee break.
Cake Ingredients
1½ cups unsalted butter, softened
3 cups white sugar
3 eggs
3 cups all-purpose flour
1½ teaspoons espresso salt (use regular salt if you don’t have it)
1½ teaspoons baking powder
¾ teaspoon baking soda
Crumble Topping Ingredients
1 cup all-purpose flour
½ cup sugar
3 tbsp powdered sugar
1.5 teaspoon cinnamon
1½ tsp salt
9 Tablespoons cold butter, cubed
1 tsp vanilla extract
Espresso Glaze Ingredients
½ cup vanilla greek yogurt
1 shot espresso or one oz cold brew
¾ cup powdered sugar, sifted
Steps
Preheat oven to 350 degrees. Grease a 13 inch cast iron pan and set aside.
Make the cake. In a large bowl, cream together the butter and sugar. Add the eggs and yogurt and beat until combined.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry mixture to the wet, stirring until just combined. Spread into the greased cast iron pan.
Make the crumble topping. Add all ingredients to a medium bowl and use your hands to combine, forming crumbles with the butter. Evenly distribute on top of the cake. Bake for for about 40 minutes, or until a toothpick inserted in the center comes out clean.
While the coffee cake is baking, make the espresso glaze. Mix together the ingredients until well combined. If the glaze is too runny, slowly add more powdered sugar until the desired consistency is reached.
Remove the cake from the oven and drizzle the glaze over it. Enjoy warm or cooled to room temperature.
