coffee and cake, need I say more?

Coffeecake. I can’t remember the last time I baked one or ate one for that matter…but last weekend, I thought, ‘I’d like to bake a coffeecake’ (thus eat some), so I (we – Finn and I) did. It was delicious. I also realized it’s good for a crowd – it makes a substantial amount, 12-16 servings. Perfect for a brunch or as a light dessert for a dinner party – drizzle with heated, melted chocolate and freshly whipped cream – or simply enjoy on a crisp Saturday morning, coffee in hand, with nothing to do…

I found it in a cookbook titled; Joy of Cooking, All About Breakfast & Brunch, by Irma S. Rombaur, Marion Rombauer Becker, Ethan Becker

This was the first time I tried this recipe – I loved it – see what you think.

Yogurt Coffeecake

Prepare and set aside streusel topping.

Streusel Topping

Blend the following with a fork or or pulse in a food processor until mixture resembles coarse crumbs – (I just used my hands);

2/3 cup flour (I used white wheat)

2/3 cup chopped walnuts (recipe calls for finely chopped, I prefer chopped – you choose)

2/3 cup packed light brown sugar

5 tablespoons butter, melted (recipe calls for unsalted butter, I didn’t have that, so I substituted salted butter)

1 tsp. ground cinnamon

1/4 tsp. salt

Have all your ingredients at room temperature (I didn’t do this – I didn’t want to wait for things to come to room temp. – you decide) Position a rack in the lower third of the over. Preheat the oven to 350 degrees F. Grease a 13 X 9 X 2 – inch pan.

 Whisk together thoroughly;

2 cups flour (it calls for all-purpose – I used white wheat)

1 tsp. baking powder

1 tsp. baking soda

1.2 tsp. salt

Combine in another bowl and set aside;

1 1/4 cups yogurt (sour cream can be substituted)

1 tsp. vanilla

 In a large bowl, beat on high speed until lightened in texture, 3-4 minutes;

4 tablespoons unsalted butter (again, I used salted, no problems) – here, it is easier if you use room temp. butter – I didn’t, but will in future.

1 cup sugar

Beat in 1 at a time;

2 large eggs

Add the flour mixture in 3 parts, alternating with yogurt mixture in 2 parts, beating on low speed or stirring until smooth and scraping the sides of the bowl as necessary. Scrape the batter into the pan and spread evenly. Sprinkle with the streusel. Bake until toothpick inserted (or knife, as I use) in the center comes out clean – about 25-30 minutes. Let cool briefly in the pan on a rack.

Serve warm.


Fun fact. The cookbook, the baking pan, the cooling rack, the dish and mug are all from, the ‘dump.‘ The Laguiole knife, I actually purchased.

Don’t think you need high tech gadgets or the ‘best of the best’ to bake, cook or prepare any meal – you only need some basic tools (a lot of second hand stuff rocks) – and a willingness to try.