Week 3/52.

Another brunch recipe on the way! Or snack. Or dessert. (Endless options). 

What I loved learning as I was baking this cake, that there’s no coffee in a coffee cake. I do wonder who came up with that idea but apparently it’s because the cake is meant to be enjoyed with coffee. Serendipitous. 

This coffee cake makes about 6 squares or about 10 slices depending on how you cut into them but it’s more than enough for two people. So this is for the duo cinnamon lovers!

What you will need

Cake batter:

• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 1 tsp vanilla extract
• ¼ cup softened butter
• ½ cup granulated sugar (you can add more if you prefer it to be more sweet)
• 1 tbsp greek yogurt
• ⅓ cup milk

Cinnamon filling:

• 1 tbsp ground cinnamon 
• ½ tbsp flour
• 1 tbsp brown sugar

Crumble topping

• 3-4 tbsp butter
• 2 tbsp brown sugar
• ⅓ cup flour
• 1 tbsp cinnamon

What you will do

• Pre-heat the oven to 350F and line and grease a 9×5 loaf pan.
• Mix the cinnamon filling in a small bowl and set aside.
• In another bowl for the crumble topping, combine the brown sugar, flour and cinnamon and cut in the butter with your fingers until small lumps form. Keep in the fridge to cool.
• In a mixing bowl, cream the butter and sugar. Add in the eggs, vanilla and yogurt. Sift in the flour, baking powder and salt. 
• Fold in the dry ingredients until combined.
• Pour in the milk and mix until combined. Be careful not to overmix.
• Pour in half the batter into the pan and sprinkle the cinnamon filling across. Pour in the remaining batter over the top and smooth it out.
• Sprinkle the crumble topping over the top.
• Bake for 30-35 minutes or until an inserted toothpick comes out clean.
• Cool and enjoy!