Cinnamon Crumb Coffee Cake

Preheat oven to 350 F. Butter a 10-inch tube pan and set it aside.

For the crumb topping:
Add all of the topping ingredients into a large mixing bowl. Mix on low for 1 minute and then increase speed to medium and mix until fully combined scraping sides of bowl as needed. Remove it from the mixing bowl to a small bowl and set aside.

For the cake:
In the same mixing bowl as you used for the crumb topping add butter and sugars. Beat on medium speed until light and fluffy. Scrape down the sides of bowl as needed. Add eggs 1 at a time mixing on medium speed until fully incorporated and scraping down sides of bowl between additions. Then mix in the vanilla. Add baking powder, baking soda and salt. Mix until well combined. Scrape down sides of bowl. Add Greek yogurt and mix on medium speed until combined. Scrape bowl as needed. Add all of the flour and mix until combined on low. Set aside.

For the swirl:
Mix coffee, 1/2 cup of the cinnamon crumb topping and 1/2 cup of the cake batter in a small bowl. Set aside.

For the assembly:
Place 3/4 of the cake batter into the buttered tube pan. Cover with the swirl mixture and then top with remaining cake batter. Use a butter knife and make large s-shapes around the tube pan to swirl. Squeeze cinnamon crumb topping between your fingers and over the cake evenly to make into crumbs.

Bake for 55-60 minutes or until a toothpick inserted into the center of cake comes out clean. Remove it from the oven and cool for 20 minutes. Then use a knife around the edge of pan to loosen. Remove cake from pan and dive in.