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Granola-Greek Yogurt Snacking Cake

Will Coleman
Cook Time:
35 mins
Prep Time:
30 mins
Servings:
8
RATE THIS RECIPE
(64)

Chef notes

We happily support enjoying a slice of cake for breakfast and we can’t think of a better one than this recipe. Greek yogurt and granola make it feel fit for the morning, though it’s just as suited for an afternoon snack and of course, dessert, too.

Granola isn’t your typical cake ingredient but perhaps it should be. Here it lends sweet crunch to the tender cake. Any type of granola can be used, so just pick your favorite from the store. This recipe is also a great way to use up that last bit of almost-stale granola at the bottom of the bag. 

The rest of the ingredients for this cake are quite simple. Plain Greek yogurt lends moisture and a touch of tangy flavor. Opt for full-fat Greek yogurt for the richest, most tender version of this cake. Ground cinnamon and a generous splash of vanilla extract provide warmth and just the right amount of spice to the crumb. Softened butter, sugar, a couple of eggs, flour, baking powder, baking soda and a pinch of salt pull it all together. 

This cake is best served warm right out of the oven, though it will also keep well, wrapped tightly in plastic wrap or stored in an airtight container, for a few of days after baking. How you enjoy it is up to you. Top slices with a dollop of Greek yogurt, fresh fruit, more granola, a drizzle of honey (or all four!) for anytime of day.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

  • nonstick cooking spray
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 2 cups all-purpose flour
  • teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granola, crushed into small pieces, plus more to garnish
  • honey, Greek yogurt, freeze-dried or fresh fruit, to garnish (optional)
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Preparation

1.

Arrange the oven rack to the middle, then preheat oven to 350 F. Grease a standard cake pan with non-stick spray or butter and set aside.

2.

In a stand mixer fitted with a paddle attachment or using a large bowl and rubber spatula, cream butter and sugar until smooth. Stir in vanilla, eggs and Greek yogurt and mix until thoroughly combined and smooth.

3.

In a separate mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and crushed granola. Fold the dry ingredients into the wet batter until just combined.

4.

Transfer the batter into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.

5.

Transfer to a wire rack and let cool for 10 minutes. Run a flat-edged spatula or butter knife around the edge of the pan and turn the cake onto the rack to cool slightly before slicing.

6.

Slice the cake into 8 even slices and serve with honey, Greek yogurt, fruit and more granola, if desired.