Cinnamon Butterscotch Cake with Streusel Topping

Slice of Cake with streusel topping on a plate

5 from 3 votes

Cinnamon Butterscotch Cake with Streusel Topping

A soft and fluffy cake with cozy hints of fall. Greek yogurt helps the cake stay soft and moist, cinnamon keeps it warm autumnal, and butterscotch chips take it over the top for a delicious any time dessert or breakfast cake.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 390kcal

Author: Jacqueline Piper

Equipment

9" Springform Pan

Ingredients

For the Cake

2 large eggs
½ cup plain Greek yogurt
⅓ cup granulated white sugar
⅓ cup brown sugar packed
¼ cup neutral oil
1 teaspoon vanilla extract
250 grams all-purpose flour 1.5 cups approximately
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
½ cup butterscotch chips

Streusel Topping

⅔ cups rolled oats
⅓ cup brown sugar packed
1 tablespoon all-purpose flour
46 grams butter, cut into small cubes 3-4 tablespoons
¼ teaspoon ground cinnamon

Instructions

For the Cake

Preheat oven to 350°F (180°C). Line a 9 inch cake pan with parchment paper.
In a large mixing bowl, add the eggs, yogurt, both sugars, vanilla extract and the cooking oil. Mix together with a whisk until fully combined.
Add the flour, baking powder, and cinnamon and fold together with a spatula.
Fold in butterscotch chips.

For the Streusel Topping

Make the streusel topping - mix together the dry ingredients and then mix the butter in, snapping and pinching the ingredients together until you have small to medium crumbles.
Scoop the batter into the prepared pan and scatter the streusel topping evenly over the batter.

To Bake

Bake for 35-40 minutes, or until a skewer comes out clean.

Notes

Notes - This is a very thick cake batter.

Substitutions - Try a different baking chip.

Storage - Store covered in the refrigerator after a day.

Nutrition