Pairs well with coffee (duh) and lazy afternoons (super duh).
, I always cut down on cleanup by starting with the streusel, allowing me to reuse the same bowl for the main event, and my coffee cake is no different.
Though you can certainly make it by hand, the topping comes together quickly in a stand mixer fitted with a paddle attachment. Once it forms a crumbly dough, I scrape it onto a plate and wipe the paddle with a paper towel—no need for a proper wash until after you've made the cake. Other recipes may approach things differently, using colder butter and warmer eggs, or vice versa, so my method isn't a universal rule of thumb. But in most cases, the idea is to end up with a batter temperature of between 68 and 70°F , which leaves plenty of wiggle room so long as you make a good-faith effort to stay in the ballpark.
With the toppings, temperatures, and ingredients squared away, the method for the cake itself is pretty straightforward: Cream the butter and sugar until it's soft and light—you can read a full breakdown of the creaming method. Then add the eggs one at a time, followed by alternating additions of all-purpose flour and Greek yogurt.
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