I love to bake for my family. So much so that several years ago I started a tradition of making homemade muffins every Saturday morning. Aside from a few rare weekends I’ve pretty much kept that tradition alive, but since there are only so many different kinds of muffins they like, every now and then I like to change things up a little bit. One of my absolute favorite breakfast treats is coffee cake and I finally think I’ve pretty much perfected it by creating something that is moist, yummy, and maybe even a tiny bit healthy. Maybe. I guess you can be the judge of that, but mostly I hope you find this recipe to be just as delicious as my family and I do, especially with a cup of coffee. No, really. Coffee cake really does go so nicely with coffee. They are like a perfect match. Kind of like peanut butter and jelly or peas and carrots or maybe milk and cookies. Personally I don’t even care what I drink with my coffee cake as long as I can have a big slice (or three) over the course of the weekend. But mostly I love to enjoy it with coffee. I said that already though, didn’t I? Sorry. Me and my one-track coffee with coffee cake mind lost focus for a minute there. I should probably just share the recipe with you and stop rambling on about it because if there is any possible way for you to make it for your family this weekend I want that to happen. Because I’m a giver. And I love you. And your family. Okay, here you go.
Here’s what you need:
–For the topping:
- 1/2 cup Brown Sugar
- 1 tablespoon Cinnamon (make it a heaping one if your feeling a little wild and crazy)
*Combine in a small bowl and set aside.
–For the cake:
- 1 cup Sugar
- 1/2 cup Butter (1 stick, softened)
- 2 eggs
- 1 cup Plain Greek Yogurt (my favorite substitute for sour cream – you’ll love it, I promise)
- 1 teaspoon Vanilla (1 1/2 if you love vanilla as much as I do)
- 1 cup White Whole Wheat Flour
- 3/4 cup All-Purpose Flour (you can use whatever combination of flour you’d like, but I find this worked really well for me)
- 2 teaspoons Baking Soda
Here is what you need to do:
- Grease an 8 1/2 – 9 inch cake pan.
- Combine the flour(s) and baking powder in a medium bowl and set aside.
- Preheat oven to 350 degrees.
- In a large bowl, combine the butter and sugar, and mix until creamy.
- Beat in the eggs one at a time.
- Add in the Greek yogurt and keep on mixing.
- Splash in the vanilla and mix until incorporated.
- Gradually add in the flour mixture and mix until fully combined.
- Add 1/2 of the cake batter to the pan and sprinkle 1/2 of the topping mixture over the batter.
- Carefully spoon the rest of the batter into the pan and sprinkle with remainder of topping.
- Bake for 40-45 minutes, depending on size of your pan, and use a toothpick to check for doneness.
- By this time your kitchen should smell amazing and you should easily be on your second cup of coffee.
- Remove the coffee cake from the oven, allow to sit for 10-15 minutes, slice and enjoy every last cinnamony bite.
P.S. This coffee cake is just as good the second day. I warm a slice in the microwave for about 20 seconds and basically enjoy it the same way I did the first day. With a big, hot cup of coffee.
P.P.S. I hope you and your family love this as much as I do and just remember, it’s healthy coffee cake because there’s wheat flour and Greek yogurt in the ingredients, so if you eat half of it all by yourself (maybe like I did) then there’s absolutely nothing to feel guilty about.