One of my favorite things about fall, other than the almost perfect temperatures and gorgeous scenery, is baking. I admit I do bake all year round, but during the warmer months I tend to bake less and I always do it early in the morning before it gets too hot. But in the fall and winter, I bake like crazy. It’s the best way to keep your house toasty without turning the heat on, plus it makes your house smell incredible!

I cook and bake with the typical Fall flavors like apple, pumpkin, and sweet potato, but I love to bake just about anything this time of year. One of my favorites is to make a coffee cake on the weekends, which we will enjoy for breakfast, as a snack, and even for dessert. Perfect with a cup of coffee or a cold glass of milk, there is nothing I don’t love about a good coffee cake.

This recipe is my new go-to. It’s simple to make and is ready to eat in less than an hour, plus it’s baked in a cast iron skillet. That’s another one of my favorite things – cast iron pans. They are good for so many things in the kitchen. From searing a steak to making pot pie to baking this coffee cake, there’s not much you can’t do with cast iron. Plus as long as you take care of them, they last for years!

This coffee cake is made with thick and creamy Stonyfield Greek Vanilla yogurt. The yogurt makes the cake nice and tender, plus I love the extra flavor that using vanilla yogurt gives. A simple pecan streusel is sprinkled on top, which gives it a perfectly crunchy texture. This is one coffee cake that your family and friends won’t be able to get enough of!

Skillet Streusel Coffee Cake


  • 2 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 ⁄4 cup Stonyfield Greek Vanilla Yogurt
  • 2 cups flour
  • 1 1⁄2 teaspoons baking powder
  • 1/4 teaspoon salt

For the topping:

  • 1 ⁄2 cup flour
  • 3 ⁄4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 4 Tablespoons cold unsalted butter, cut into small cubes
  • 2/3 cup chopped pecans

Preheat the oven to 350 degrees. Coat a 12-inch cast iron skillet with softened butter and set aside.

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and yogurt and mix to combine.

In a small bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet, mixing until just blended. Pour the batter into the skillet and smooth out the top.

Make the topping. Add the flour, brown sugar, cinnamon and butter cubes to a bowl and, using your fingers, mix until it’s the consistency of wet sand. Sprinkle the mixture evenly over the batter, then sprinkle the pecans on top.

Bake the cake for 40 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Serve warm.