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This moist peanut butter yogurt coffee cake with streusel topping is made with wholesome ingredients for a delicious, better-for-you treat.

peanut butter yogurt coffee cake with peanut butter streusel

This post is part of a paid partnership with the Georgia Peanut Commission and The Peanut Institute.

There’s something truly special about the perfect coffee cake—especially one made with simple ingredients that elevate both flavor and texture. This Peanut Butter Yogurt Coffee Cake with Peanut Butter Streusel is exactly that kind of delicious coffee cake. Moist, tender, and rich with a delightful peanut butter base, it’s a treat that feels indulgent but includes wholesome ingredients like peanut butter, whole wheat flour, and Greek yogurt.

Whether you’re planning a cozy weekend breakfast, a sweet addition to a brunch spread for Mother’s Day, or a comforting dessert to enjoy with a warm cup of coffee, this peanut butter coffee cake is a great recipe to have in your collection.

A Twist on Classic Crumb Cake

Many coffee cake recipes rely heavily on butter and sour cream to achieve a tender crumb. This version swaps in whole milk Greek yogurt for the sour cream and peanut oil for the butter to create a moist texture with a bit more protein and slightly fewer grams of fat. It also incorporates whole wheat flour for a more wholesome, hearty bite while keeping the crumb soft and light. You could use all regular flour, but whole wheat flour offers a subtle nutty flavor that pairs beautifully with the peanut butter streusel topping.

Baking Tips, Tools, and Times

Start by gathering your ingredients and preparing your cake pan. An 8- x 8-inch pan works perfectly, but a springform pan lined with parchment paper can also be used for easy removal and a beautiful presentation. Be sure to spray your prepared baking dish with non-stick cooking spray (preferably baking spray with flour) or line it with parchment paper.

In a large mixing bowl, whisk together the flour mixture of whole wheat and all-purpose flour, baking powder, and salt. In a separate bowl (or in a stand mixer with a paddle attachment), cream together peanut butter, peanut oil, and dark brown sugar. You’ll add the eggs, Greek yogurt, and vanilla next, mixing at low speed to keep the batter light. Pour the batter into your prepared baking pan and add your layer of streusel topping

The cake bakes in about 40 minutes. You’ll know it’s ready when a wooden pick inserted into the middle of the cake comes out clean. Let the cake cool completely on a wire rack before drizzling it with the powdered sugar icing.

Once cooled and glazed, this coffee cake can be stored wrapped in plastic wrap or covered with aluminum foil at room temperature for a couple of days. It also freezes well—just slice, wrap individually, and enjoy whenever the craving strikes.

Dietitian Insights

This peanut butter yogurt coffee cake strikes a balance between indulgence and better-for-you ingredients. Whole wheat flour adds fiber, Greek yogurt contributes protein and creaminess, and the use of peanut butter both in the batter and the streusel offers plant-based protein and crowd-pleasing flavor. It’s a wonderful example of how baked goods can be both satisfying and nourishing.

Peanuts are more than just a delicious ingredient—they’re a nutritional powerhouse. They provide plant-based protein, fiber, healthy fats, and essential vitamins and minerals. Regular peanut consumption has been linked to better heart health thanks to their monounsaturated fats and bioactive compounds. Additionally, peanuts contain niacin and vitamin E, which support cognitive health and may protect against cognitive decline. So, as you enjoy a slice of this coffee cake, know that you’re also benefiting from the wholesome goodness that peanuts bring to the table.

Be sure to rate this recipe with a star rating and leave a comment if you try it—I love seeing photos of recipes you’ve made and sharing in the joy of baking together. Whether it’s for a special occasion or a simple weekday treat, this peanut butter yogurt coffee cake is sure to become a staple in your baking rotation.

Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.

I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.

If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!