Wednesday, January 25

First-Time Coffee Cake


 Did someone say "coffee cake"?  Ohhhhh yeahhhhh!!  Let me begin by saying that I have been craving...CRAVING coffee cake for days, even weeks.  I've never even really liked it, and I had never ever baked it, but something in me wanted it more than a pregnant lady wants pickles and ice cream. {oh yeah, gummy bears and ice cream has been another recent craving of mine...but I'm NOT pregnant, I just like what I like.}  Triumph.


 My first resource for recipes is the Weight Watchers website.  It's important to see how I can "lighten" things up, or bake something for super low points...so I can eat MORE!  After that, I usually just Google the recipe I'm looking for and browse the selections.  Cooking Light is a nice resource, and King Arthur Flour recipes will ALWAYS be delicious {just not necessarily "light"}.  When it comes to KAF, I'll make the sacrifice: higher points for higher flavor!!



 While I was baking my cake, I Googled to see what other people had to say about baking coffee cake, and I read about it being a sponge cake.  That definitely explains the texture of the batter!  The batter was very sticky, and a tad difficult to spread the top half of batter over the crumble filling.  I have no idea how you could "spoon" this batter.  I ended up slapping it down and spreading it out with a spatula and my fingers {washed in 101 deg. F water for 20 seconds, of course}.  That's my ServSafe Certification coming out.  



 In the end, totally WORTH IT!  This recipe was medium difficulty, but I think it's just because of the spreading part.  The flavor was delectable, and this cake disappeared in front of our eyes...and into our tummies!  I made 2 plates and sent them over to the neighbors.  Cheer.




Read below on "How to make the best Cinnamon-Streusel Coffee Cake"...

 Adapted from Cinnamon-Pecan Streusel Coffee Cake
{Changes I made: Nonfat Greek Yogurt instead of Sour Cream, Unsalted Butter instead of Salted, Walnuts instead of Pecans}

5 WW Pts+ per serving, 16 servings {single batch} 32 servings {double batch}
{Double batch is perfect for sharing half with your friends, family, and neighbors}

Printable Recipe here.

Ingredients:
  • spray(s) butter-flavour cooking spray
  • 1 3/4 cup(s) all-purpose flour {I made a double batch, and used 1/2 all-purpose, 1/2 white whole wheat}   
  • 2 tsp baking powder     
  • 1 tsp baking soda    
  • 1/2 tsp table salt     
  • 3/4 cup(s) sugar    
  • 3 Tbsp salted butter {I used unsalted, it's what I had...then I just added a pinch of salt into the sugar/butter when I beat it.}     
  • 1 cup(s) Fage 0% Greek Yogurt {I buy mine at Costco}
  • 2 tsp vanilla extract {Nielsen-Massey}  
  • 2 large egg(s)    
  • 1/3 cup(s) packed light brown sugar     
  • 1/4 cup(s) chopped walnuts, toasted   
  • 1 1/2 tsp ground cinnamon    
  • 1/2 cup(s) powdered sugar     
  • 3 tsp fat-free skim milk    
  • 1/2 tsp vanilla extract {Nielsen-Massey}  
Directions:
  • Preheat oven to 350°F. {or 325°F Convection}
  • Coat an 8-inch square baking pan with cooking spray. {or 9X13 for a double batch}
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Set aside.
  • Beat white sugar and butter {and a pinch of salt, if using unsalted butter} with a mixer at medium speed until well-blended. Add Nonfat Greek yogurt, vanilla and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist.
  • Chop/Mince the nuts, and then sift. {this gives it a more professional look, eliminating the dust/powder}
  • Combine brown sugar, walnuts and cinnamon in a small bowl.
  • Spoon/Spatula half of batter into prepared pan; sprinkle evenly with half of brown sugar mixture. Spoon/Spatula remaining batter over brown sugar mixture and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350°F {or 325°F Convection} for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.
  • Combine powdered sugar, milk and 1⁄2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake. Yield: 16 servings (serving size: 1⁄16 of coffee cake).
 Happy Baking and Yummy Tasting!

-Becky Charms