Coffee Cake
10 portions
55mThis is a particularly good coffee cake. It also freezes well if you don't have a big enough crew to take care of it in one sitting. Freeze in portions and you can just pop a portion in the microwave for 30 seconds for a warm breakfast treat.
What you will need
CAKE
1 cup Unsalted Butter
1 Tbsp Vanilla Extract
2 Eggs
1 cup Greek Yogurt
1 Tbsp Baking Powder
1 tsp Salt
2 cups Sugar
2 cups AP Flour
TOPPING
1/4 cup Unsalted Butter
1/2 cup Light Brown Sugar
1/4 tsp Salt
1 Tbsp Ground Cinnamon
1/2 cup AP Flour
(Nutritional facts 259 calories, 15.75 g fat, 25.08 g carbohydrates, 5.63 g protein, 159 mg cholesterol, 237 mg sodium)How to cook
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Cake
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Put the butter in a large microwave-safe bowl. Microwave for about 60 seconds, stopping halfway to give it a stir. Butter tends to spatter if you microwave it for more than 30 seconds at a time.
2
Add the vanilla.
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Add the eggs.
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Add the yogurt and mix well.
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Add the baking powder.
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Add the salt.
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Add the sugar and beat until fully incorporated.
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Add the flour incrementally, mixing thoroughly between additions.
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Spread the batter in a greased or parchment-lined casserole pan. I really like to use parchment here because it will make it much easier to portion and remove the cake later on.
Topping
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For the topping, soften the butter.
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Mix the brown sugar into the softened butter.
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Add the salt.
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Add the cinnamon.
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Add the flour and mix well. It should form a crumble that sticks together when you crush it in your hands, but crumble easily.
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Crumble the topping evenly over the cake batter.
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Bake for about 40-45 minutes, or until a toothpick inserted at the center withdraws clean.
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