Coffee Cake

Another week, another recipe to try! With things still be as they are and trying to stick close to home as much as possible, I have found baking to be one of the things to look forward each week. Today I have for you a basic coffee cake. This is great with afternoon tea and to include in a brunch (when you can finally have one again). It’s simple and plain but very moist. One recipe makes a lot so luckily it’s easy to freeze!

Ingredients

For the cake:

3 cups of flour

1 tbsp. of baking powder

1 tsp. of baking soda

1 tsp. of ground cinnamon

¼ tsp. of salt

1 ¾ cups of plain yogurt or sour cream

1 cup of brown sugar

1 cup of granulated sugar

3 eggs

7 tbsp. of melted and cooled butter

For the topping:

1/3 cup of brown sugar

1/3 cup of granulated sugar

1/3 cup of flour

4 tbsp. of softened butter

1 tbs. of ground cinnamon

Instructions:

Preheat your oven to 350 degrees.

Butter two round 9 inch cake pans.

I like to mix my topping first and set aside. In a medium mixing bowl, add all of the topping ingredients and then squish with your hands until you’ve got a chunky sand consistency.

In another mixing bowl, add all of your dry ingredients and whisk.

In another bowl, add the sugars, eggs, yogurt/sour cream, and butter and whisk up until all combined.

Slowly add the dry mixture into the wet and stir until all incorporated. Distribute evenly into both the prepared pans and top with your “sandy” topping. Divide the topping between the two cakes. It may look like a little much but it’ll be fine. 

These cakes puff up when cooking so it might be a good idea to put them on a cookie sheet just in cake of overflow which I have had and then the smoke and burning begins! Allow to cool and then slice. I like to keep the cakes in the pans to store and slice if I'm not freezing them otherwise it can get messy. Enjoy.