, 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.
As with any cake, temperature is important to keep in mind when assembling ingredients from the fridge. A lot of recipes specify nothing more than "room temperature" for things like butter and eggs, but that's a pretty subjective thing. Instead, I aim for about 65°F . This can be done passively by setting everything out a good while in advance, but I prefer a more proactive tactic.
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.
On that same note, it really is important to use an aluminum pan rather than one made from dark metals or glass, both of which can result in a tough outer crust. My favorite is this pan from Fat Daddio's, which happens to be my go-to brownie pan as well.
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