In a small bowl, mix together the all-purpose flour, cinnamon and brown sugar. Cut in the cold cubed butter. Place into the fridge until ready to use.

In a medium bowl, whisk the all-purpose flour, baking powder, and baking powder together. Set aside.

In a large bowl, cream the softened butter and sugar together. Add the 2 eggs, vanilla extract, and Greek yoghurt and beat for about 2 minutes.

Add the coffee. You can use milk instead of the coffee if you don’t want the cake to have a coffee flavour to it.

Pour half of the batter into a greased loaf pan.

Take the streusel topping and sprinkle about half of it on top of the coffee cake batter.

Add the rest of the batter on top of streusel filling and put the rest of the streusel on top of the coffee cake batter.

Bake at 350℉/176℃/Gas Mark 4 for 1 hour or until a toothpick inserted comes out dry.

In a medium bowl, add the icing sugar, vanilla, heavy cream, and coffee. Beat with an electric mix on medium speed until the icing is smooth.

Keep in the fridge until the coffee cake is finished baking and is completely cool.

Remove the cake from the oven. Let cool in the pan for about 10 minutes. Remove from the pan and continue to let cool on a cooling rack. Add the icing when completely cool and enjoy!