To Store
Keep in an airtight container or bag and store at room temperature for up to 5 days.
To Freeze
Keep in an airtight container or bag and freeze for up to 1 month. To eat, reheat the cake in the microwave or oven, alternatively, you can leave it to defrost overnight at room temperature.
Yogurt Coffee Cake
Description
This coffee cake is fluffy and light, paired with a sweet crunchy top drizzled with icing. It makes a great snack or a sweet breakfast to go with your coffee!
Ingredients
Cake
Crumble
Icing
Instructions
For the crumble
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In a small bowl, mix the flour, brown sugar, and cinnamon together. Add the melted butter and maple syrup, then mix until crumbles form.
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Preheat the oven to 350F and line a 9x9 square pan with parchment paper
For the cake
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In a large bowl combine the flour, sugar, cornstarch, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, whisk together the eggs, yogurt, milk, oil, and vanilla extract. Fold this into the dry mixture using a spatula until jus combined.
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Pour the batter into the lined pan and spread it out evenly. Sprinkle the crumble so the entire surface is covered. Bake for 30-35 minutes or until toothpick comes out clean.
For the icing
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Mix the yogurt, milk, and vanilla extract together. Combine with the powdered sugar until smooth. Drizzle onto the cake once cooled. Allow to set for a few minutes before serving.
Note
If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram @foodiesutopia
