For the next couple weeks my husband and I are looking after a house and its owners, two dogs, while the two humans they look after are away.
For some reason the place stays much cleaner than my own home. But I guess that’s a guests prerogative, keeping the place tidy and neat. Makes me kind of want to feel more like a guest in my own home if this is how clean it’ll be.
As the weekend rolled around there was actually very little for me to really do. I started and finished a book, we watched a movie, started a new show… Leisure was the word of the weekend.
To me there is something warm and comforting about sitting around the breakfast nook table, hot coffee in my favourite mug, and coffee cake on my plate. Coffee cake reminds me of special brunches or easy holiday mornings with my family. And that nostalgic slowed-down pace goes perfectly with this leisurely weekend, just my husband and the dogs.
Fresh out of the oven is the way to enjoy this breakfast or dessert treat, and pairs perfectly with a steamy cup of coffee (hazelnut coffee was my choice today). Perhaps surprisingly coffee cakes don’t actually have coffee as an ingredient in them, so you know having a cup is just mandatory here.
The warmth of the cinnamon, sweetness of the topping, and denseness of the cake due to the yogurt is fairly heavenly to be honest. And you can get away with having it for breakfast without needing an excuse to eat cake. Win win.
I love coffee cakes in the traditional bundt pan, but to save our waist lines I decided to go with the smaller 9×5 loaf pan instead. Despite the amount of different ingredients for just one loaf, putting this together is not at all difficult since there aren’t many steps. Also consider that a win!
Cinnamon Coffee Cake:
Yield: One 9×5 loaf pan Adapted from: Laughing Spatula
For the Cake:
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup yogurt*
- 1 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1/4 salt
For Cinnamon Topping:
- 1/4 cup brown sugar
- 1/2 cup flour
- 1 1/2 teaspoon cinnamon
- 1/4 salt
- 3 tablespoons butter, cold
- 1/2 cup nuts*
For Maple Icing:
- 1 cup powered sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk, or almond milk*
- Preheat oven to 350 degrees and grease one 9×5 loaf pan. Set aside.
- For the Cake: Cream butter and sugar together, then add in eggs one at a time, then vanilla and yogurt.
- In a separate bowl mix flour, cinnamon, baking powder, baking soda, and salt. Add to wet ingredients and mix until combined.
- For Topping: Mix together flour, brown sugar, cinnamon, butter, and salt using a pastry cutter until butter resembles coarse meal. Stir in nuts.
- For Assembly: Pour half the cake batter into prepared pan, followed by half of the topping mixture. Repeat.
- Bake for 35-40 minutes, or until toothpick comes out clean.
- For Maple Icing: Mix together powdered sugar, maple syrup, and milk, then drizzle over the slightly cooled coffee cake.
* I used a lemon flavoured yogurt in this, but vanilla or an unflavoured yogurts works too.
* You can use any nut of your choosing, although pecans compliments the cake very well. I ended up using a pecan, walnut, and almond mixture because that was what I had on hand.
* I decided to go with unsweetened vanilla almond milk, as I prefer that over regular milk.
Now grab a close friend and enjoy with your favourite coffee on a grey Sunday morning. Mornings like those always make me enjoy life a little bit more.
Happy baking and brunching,