I made this recipe up in an attempt to create a coffee cake that would stay very moist and spongy, have lots of crumbly topping, and serve as a complete meal. This coffee cake is by no means health food, but by incorperating lots of natural yogurt and fresh raspberries it is more nutritional than traditional coffee cake. See the end note for variations.
Ingredients:
3 1/3 cups flour
1 cup sugar
1 cup brown sugar
1 1/2 sticks butter
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups yogurt
(I like Stonyfield farms organic, low fat yogurt in either plain or vanilla flavor. It is the best yogurt you will ever eat, and is more healthful and cow-friendly than other varieties.)
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups fresh raspberries
Step 1: Preheat oven to 350 degrees. Grease a 9 x 13 baking pan, and set aside.
Step 2: Prepare streusel. In a small bowl combine 1 stick butter (8Tbl) melted, 1 cup flour, 1 cup brown sugar, 1 1/2 tsp ground cinnamon, and 1/4 tsp salt. Use a fork, and stir ingredients together until crumbly. Pea sized balls of streusel should form. Set aside.
Step 2: Mix dry ingredients for coffee cake. In a small bowl stir together 2 1/3 cup flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt. Set aside.
Step 3: Mix together wet ingredients for coffee cake. In a small bowl, or in a large measuring cup, Stir together 1 1/2 cups yogurt and 1 tsp vanilla extract. set aside.
Step 4: In a mixer bowl combine 1/2 stick butter (4Tbl) softened, and 1 cup sugar. Beat on high speed, until very fluffy (2-3 minutes). Add eggs, one at a time.
Step 4: Add wet and dry ingredients into mixer slowly. First add half of dry ingredients, then half of yogurt mixture, then add the second half of the dry ingredients and second half of the yogurt mixture. Mix well after each addition.
Step 5: Gently stir in 1 1/2 cups fresh raspberries, and 1/2 of streusel mixture with a spatula. These ingredients should be distributed evenly through batter, but berries and streusel crumbles should remain mostly intact.
Step 6: Pour batter into the greased 13 x 9 inch pan. Use a spatula to smooth batter and make sure it is evenly distributed across pan. Sprinkly remaining streusel over the top of the cake.
Step 7: Bake at 350 degrees for about 30 minutes, until cake is lightly golden and a toothpick inserted into the middle comes out clean.
Step 8: Allow to cool for 10 minutes. Serve warm, with favorite French pressed coffee. Enjoy!
Variations: Nuts, especially almonds or diced walnuts, can be added to the streusel topping. Raspberries can be omitted, or traded for any other fresh berries.
Ingredients:
3 1/3 cups flour
1 cup sugar
1 cup brown sugar
1 1/2 sticks butter
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups yogurt
(I like Stonyfield farms organic, low fat yogurt in either plain or vanilla flavor. It is the best yogurt you will ever eat, and is more healthful and cow-friendly than other varieties.)
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups fresh raspberries
Step 1: Preheat oven to 350 degrees. Grease a 9 x 13 baking pan, and set aside.
Step 2: Prepare streusel. In a small bowl combine 1 stick butter (8Tbl) melted, 1 cup flour, 1 cup brown sugar, 1 1/2 tsp ground cinnamon, and 1/4 tsp salt. Use a fork, and stir ingredients together until crumbly. Pea sized balls of streusel should form. Set aside.
Step 2: Mix dry ingredients for coffee cake. In a small bowl stir together 2 1/3 cup flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt. Set aside.
Step 3: Mix together wet ingredients for coffee cake. In a small bowl, or in a large measuring cup, Stir together 1 1/2 cups yogurt and 1 tsp vanilla extract. set aside.
Step 4: In a mixer bowl combine 1/2 stick butter (4Tbl) softened, and 1 cup sugar. Beat on high speed, until very fluffy (2-3 minutes). Add eggs, one at a time.
Step 4: Add wet and dry ingredients into mixer slowly. First add half of dry ingredients, then half of yogurt mixture, then add the second half of the dry ingredients and second half of the yogurt mixture. Mix well after each addition.
Step 5: Gently stir in 1 1/2 cups fresh raspberries, and 1/2 of streusel mixture with a spatula. These ingredients should be distributed evenly through batter, but berries and streusel crumbles should remain mostly intact.
Step 6: Pour batter into the greased 13 x 9 inch pan. Use a spatula to smooth batter and make sure it is evenly distributed across pan. Sprinkly remaining streusel over the top of the cake.
Step 7: Bake at 350 degrees for about 30 minutes, until cake is lightly golden and a toothpick inserted into the middle comes out clean.
Step 8: Allow to cool for 10 minutes. Serve warm, with favorite French pressed coffee. Enjoy!
Variations: Nuts, especially almonds or diced walnuts, can be added to the streusel topping. Raspberries can be omitted, or traded for any other fresh berries.
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