Ingredients:
Dry:
1 ¾ cups all-purpose flour (can substitute ½ cup whole wheat flour for added fibre)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts or pecans (optional)
Wet:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar (can reduce to ½ cup for less sweetness)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt (substitute sour cream for a tangier flavour)
- ¼ cup milk
- Streusel Topping:
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon ground cinnamon
- Whipped Cream [Optional]
Instructions:
- Preheat your oven to 375°F (190°C) and grease an 8x8 inch baking pan.
- In a medium bowl, whisk together the flour(s), baking powder, baking soda, and salt. If using nuts, toss them in with the dry ingredients to coat.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Add the yogurt and milk to the wet ingredients, mixing until just incorporated. Don't over mix!
- Gradually add the dry ingredients to the wet ingredients, mixing until a batter forms. Be careful not to over mix – a few lumps are okay.
- Pour the batter into the prepared pan.
- In a small bowl, combine the brown sugar, flour, softened butter, and cinnamon with a fork or pastry cutter until it resembles a crumbly mixture. Sprinkle the streusel topping evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool slightly on a wire rack before serving.
Nutritional Tips:
- Swapping half the all-purpose flour for whole wheat flour adds fibre, keeping you fuller for longer.
- Reducing the sugar content keeps it a bit lighter. You can also use a natural sweetener like honey or maple syrup.
- Using yogurt instead of sour cream cuts down on saturated fat.
- Whipped Cream not included.
Enjoy this delicious coffee cake warm with a cup of coffee or tea!
