Thursday, February 27, 2014

Yogurt Coffee Cake

I modified this recipe from an old recipe my mom used to use. Sorry, I wasn't able to get a picture this time, the kids ate it up too fast! Or the next...

Preheat oven to 375°
Grease the bottom and half way up the sides of a 9X13 inch pan.

2 1/2 cups flour
1 1/2 cups brown sugar or coconut sugar
1 tbsp. cinnamon
1/2 tsp. salt
2/3 cup melted coconut oil
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups plain or vanilla yogurt (I used Nancy's Plain Honey Yogurt)
3 eggs

Mix flour, brown (or coconut) sugar, cinnamon, and salt in a medium mixing bowl.  Add coconut oil and stir until mixture resembles coarse crumbs.  Set aside one cup of mixture for topping.

Stir in baking soda and baking powder.

In a separate bowl mix yogurt and eggs until combined.

While stirring the flour quickly, pour the yogurt mixture into the bowl with the flour mixture, this will prevent the cold yogurt and eggs from causing the coconut oil to clump up.

Spread about 3/4 of the batter into the prepared pan.  Sprinkle 2/3 cup of the reserved mixture on top of the batter.  Drizzle the remaining batter on top - don't spread.  Sprinkle with remaining topping.

Bake at 375° for 35 minutes.

Serve warm with butter or an additional drizzle of coconut oil.

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