Super easy to make (with no power equipment), this lightly spiced yogurt snack cake has a light streusel topping of cinnamon and sugar. (A layer of that streusel goes in the middle of the cake, too – with or without a bit of chocolate.)

Make it for breakfast, snack on it at lunch or in the afternoon, or have it for dessert after dinner – it’s satisfying and versatile. Be sure to read Baking Together #43: Baking a Yogurt Snack Cake before you start the recipe.

Susie Middleton

Serves 8 to 10


For the filling and topping:

  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons finely chopped chocolate (mini chips are okay, too) (optional)
  • 1/2 cups (2 ounces) slivered almonds, toasted (optional)


For the cake:

  • 2 cups (9 ounces) unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (6 3/8 ounces) plain yogurt (not Greek)
  • 2/3 cup (4 5/8 ounces) granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons neutral oil


For serving:

  • Confectioners’ Sugar Glaze (optional, see below)


Make the streusel

1. Stir the sugar and cinnamon in a small ramekin until well blended, and have ready the chocolate and almonds, if using. Make the cake 1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the bottom and sides of an 8-inch square baking pan. Line the bottom with parchment and lightly grease.

2. Put the flour, baking powder, salt, baking soda and nutmeg in a small bowl and whisk until well blended. Put the yogurt, sugar, eggs and vanilla in a large bowl and whisk until well blended and smooth. Add the butter and oil and whisk until blended.

3. Add the dry ingredients to the liquid mixture, and, using a rubber spatula, gently stir and fold until just incorporated. Scrape about half of the batter into the prepared pan and spread to cover the bottom of the pan. Scatter about half of the cinnamon-sugar and the chocolate (if using) evenly over the batter. Drop small scoopfuls of the remaining batter over the cinnamon-sugar and spread evenly. Scatter the remaining cinnamon-sugar and the almonds, if using, on top.

4. Bake until a pick inserted in the center comes out clean, 32 to 34 minutes. Move the pan to a rack and let cool for 15 to 20 minutes. Run a knife between the cake and the pan to loosen the cake, then invert onto a cutting board or flat plate and lift off the pan and peel away the parchment. Invert the cake onto a rack to cool. The cake served warm or at room temperature. It can be covered and stored at room temperature for up to 4 days.


Confectioners’ Sugar Glaze


  • 1 cup (4 ounces) confectioners’ sugar, sifted if lumpy
  • 3 to 5 teaspoons milk


1. In a small bowl, stir the confectioners’ sugar and 3 teaspoons of the milk. Add more milk, a little at a time, until the glaze is smooth, very thick, and shiny. It should flow thickly but smoothly and form a ribbon that very slowly disappears.

2. Use a spoon or small spatula to drizzle glaze over the top of the cake in a zigzag pattern. The glaze should form thick ribbons that drip down the sides of the cake.