I had every intention of posting earlier this week of my continuing adventures, however, they did not go as planned. Monday was the second time I had made these Strawberry Chocolate Chip Muffins; the first time being much more successful. Instead of butter, this recipe uses unsweetened apple sauce to lighten the calorie load. Delicious. This time, I was out of applesauce and attempted to use butter as a replacement. (Note to self: DONT DO IT). I quickly googled a ratio for exchanging one for the other and went at it without a second thought. I'll have to do more research before every doing that again. The texture was all wrong. Instead of a light yet moist muffin, they tasted more like a shortbread cookie with a kind of flour-ish taste. So gross. I tossed the whole batch. I should have taken a picture to remind myself not to make that mistake again - although I'm sure merely tasting these awful cookie-muffins will be enough. I will definitely be making these muffins again - the RIGHT way - because they're actually delish.
Onward and upward.
Today, my recipe was slightly adapted from the blog Damn Delicious. I've only ever tried a store bought coffee cake, so its been my determination to bake one from scratch - with the belief that anything from scratch is better than store bought. It was soooo good. The cake was fantastic. I wasn't thrilled about the final result of the brown sugar & cinnamon crumble on top. I'm not sure if I didn't mix it well enough, or if there's too much flour in the recipe. Its likely my fault, as I was scared to overmix and cause the crumble to become dry and tough.
My husband and I gobbled up a large serving with our morning coffee far too quickly. I'm hoping to have some people over in the next day or two, so I dont eat the whole thing myself. Anyways, Joel loved it - even more than the store bought (I say with pride :P). Definitely worth making. I might even add in some nuts or replace the glaze with caramel sauce instead.
Mmm. Might go grab myself another piece. Anyhoo, here's the recipe:
Coffee Cake with Crumble Topping & Brown Sugar Glaze
Ingredients (cake)
2 c. all purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, at room temp (I used margarine -- Shhh)
1 1/4 c. brown sugar, packed
2 lrg eggs
1 tsp. vanilla extract
1 c. greek yogurt
(for the crumb topping)
1 c. brown sugar, packed
1/2 c. sugar
2 tsp. cinnamon
1/2 tsp. salt
1 c. unsalted butter, melted
2 1/2 c. all purpose flour
(for the brown sugar glaze)
1/2 c. brown sugar, packed
1/2 tsp. vanilla extract
2 t. water
Instructions
Preheat oven to 350F. Lightly grease a 9x13 dish and set aside.
To make the crumb topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
In a large bowl, combine flour, cinnamon, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy (approx 2-3 mins). Beat in eggs 1 at a time, until well combined. Add vanilla extract until mixture is even.
With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts - beginning and ending with dry ingredients. Beat just until corporated.
Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.
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