Yogurt Coffee Cake

When I got out of town for a few days, I have fairly accurate picture of what goes on in the house while I'm gone.

Single Man Mayem ensues.

Let me explain:

Netflix viewing is surely restricted to episodes of Entourage, Family Guy, and various manly action-thriller movies that involve explosions, guns, and large sums of money.

Internet news is limited to ESPN--hockey scores specifically.

Shaving? Who needs it.

And food? I could right a book on the diet of bachelors. I have no doubt there are a lot of fried potatoes, beer, and chocolate chip cookies on the menu.

Last week, I traveled out of town for the annual state Social Work conference. Prior to leaving, I did my wifely duty of preparing several dishes for Adam to eat in my absence. Although the man does at least 50% of the cooking in our house (if not more), I know that when I'm gone and Single Man Mahem occurs, his cooking skills go out the window...right along with his desire to tune into Grey's Anatomy with me.

For breakfast, I created a variation on his mom's fantastic coffee cake recipe. This delightful breakfast ring is moist and sweet--almost like pound cake for breakfast. I made a huge bowl of nutty crumb topping to layer in the middle and cover the top. I could eat that crumb topping straight out of the bowl if someone let me.

Did I need to tell you that the cake stand was empty when I returned home?

Yogurt Coffee Cake

(recipe adapted from Adam's mom, Kathy)

This is one of my go-to company-is-coming breakfasts. Apparently, it's now also the breakfast I make for Adam when I go out of town. I need to start making it for me!

Cake Ingredients:

• 3/4 cup butter
• 1 - 1/2 cups sugar
• 2 eggs
• 1 cup vanilla yogurt
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1 tsp. baking powder
• 2 cups flour

Streusel Ingredients:

• 1/2 cup brown sugar
• 1 cup flour
• 2 - 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 5 TBSP cold butter
• 1 cup chopped pecans

Glaze Ingredients:

• 1/2 cup confectioner's sugar
• about 2 TBSP milk
• splash of vanilla

Directions:

1) Preheat oven to 350 degrees and coat a 9 " tube pan with cooking spray.

2) In a large mixing bowl, cream together the butter and sugar for the cake. Add eggs and beat well. Fold in the sour cream and vanilla. Sift together remaining dry ingredients for the cake and fold into the batter.

3) To prepare the streusel, combine the brown sugar, flour, salt and cinnamon in a bowl. Cut in butter and "stir" with a fork until crumbly. Stir in nuts.

4) Pour half of cake batter in the tube pan. Sprinkle with half the crumb topping. Pour remaining batter on top and sprinkle with remaining crumb topping. Bake for 50 - 60 minutes, or until a lightly browned a toothpick inserted in the center comes out clean.

5) Combine glaze ingredients in a small bowl, adding more sugar or liquid to reach desired consistency (as needed). Drizzle over the top of the cake.

Company-is-Coming Breakfast

The March 2011 Daring Baker's Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie challenged the Daring Bakers to bake a Yeasted Meringue Coffee Cake.

The next time you have company visiting overnight, you MUST make this Coffee Cake. Seriously. It's going to be a new company-is-coming breakfast requirement at your house. It definitely is at mine.

Once again, the Daring Bakers put my baking skills to the test with a delightful treat I'd never heard of, much less attempted in the kitchen. This breakfast ring is essentially a yeast coffee cake, filled with chocolate and nuts.

It tastes like a chocolate-loaded pastry straight off the rack at Panera. Only ten times better.

And honestly, it wasn't near as difficult as I expected (far easier and less awkward to work with than the Stollen). The best part? Definitely the ooey gooey chocolate in the middle, which firms up beautifully once the bread has cooled.

We've all got our company-is-coming breakfast treats. Growing up, my mom always made Cinnamon-Sugar Monkey Bread for breakfast visitors. I hadn't found my own visitor breakfast niche yet...until I baked this baby last week.

Consider my niche found.

Yeasted Meringue-Chocolate Coffee Cake
(recipe from Jamie at Life's a Feast)

Dough Ingredients:

• 2 cups flour
• 2 TBSP sugar
• 1/4 + 1/8 tsp. salt
• 1 - 1/8 tsp. yeast
• 1/4 + 2 TBSP milk
• 2 TBSP water
• 1/4 cup butter at room temperature
• 1 large egg

Meringue Ingredients:

• 2 egg whites
• 1/8 tsp. salt
• 1/4 tsp. vanilla
• 1/4 cup sugar

Filling Ingredients:

• 1/2 cup chopped pecans
• 1 TBSP sugar
• 1/4 tsp. cinnamon
• 3/4 cup semi-sweet chocolate chips

Topping:

• More semi-sweet chocolate chips! (about 1/2 - 3/4 cup?)
  

Directions:
1) In a large mixing bowl, combine 1 cup flour, sugar, salt and yeast. Set aside.

2) In a small saucepan, combine the milk, water, and butter and heat until just warmed and the butter is melted.

3) Add the butter mixture to the flour mixture with your mixer on low speed. Mix until well-combined. Increase mixer speed and beat for about 2 minutes. Add egg and 1/2 cup flour and beat for another 2 minutes.

4) Stir in the remaining 1/2 cup of flour. Turn dough onto a lightly floured surface and knead for 8 - 10 minutes until it is smooth and elastic (add more flour as neeeded).

5) Place dough in a bowl coated with cooking spray and turn to coat. Cover the bowl and allow it to rest in a warm place, undisturbed, for an hour (it should double in size).

6) Meanwhile, prepare your filling: Combine the cinnamon and sugar together in a small bowl.

7) Once the dough has doubled in size, prepare your meringue: Beat the egg whites and salt together on high speed until light and foamy. Add the vanilla, and start adding the sugar 1 TBSP at a time. Continue beating until stiff, glossy peaks form.

8) Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Punch dough down and roll into a rectangle (about 20 x 10 inches). Spread the meringue over the rectangle, leaving a 1 - 2 inch border around the edges. Sprinkle the cinnamon-sugar on top, then the nuts, and then the chocolate chips.

9) Roll the rectangle up, jelly-roll style, from the long end. Transfer the rolled log (funny terminology, isn't it?) onto the prepared baking sheet, seam-side down. Pull the two ends together to form a wreath/ring shape, and pinch the edges together to seal. Use a sharp knife to cut slits around the ring, a few inches apart from each other.

10) Cover the coffee cake ring with plastic wrap and set in a warm place for about 60 minutes to rise.

11) Bake for 25 - 30 minutes, or until golden and risen.

12) Once the coffee cake has cooled, melt the chocolate chips in the microwave. Spread or drizzle over the top of the coffee cake and allow to cool and solidify before serving.

Apple Coffee Cake

"Tastes like really good blueberry buckle...but with apples instead of blueberries."

This quote-worthy moment from Adam neatly sums up today's breakfast.

Although our usual Saturday morning routine involves pancakes (take your pick: banana-blueberry, carrot cake, or apple), I woke up this morning with visions of cinnamon rolls running through my head. Unfortunately, I didn't have the forethought to make the dough last night, nor did I have the patience to wait 2 - 3 hours for the dough to sufficiently rise.

No worries. A solution was found in an apple-licious coffee cake. Or, Apple Buckle as Adam refers to it. Faster to prepare, yet equally satisfying.

I re-worked a coffee cake recipe from Emeril Lagasse, which resulted in a moist, soft coffee cake super-packed with apples. For a girl who doesn't drink coffee, I can sure throw back a piece of coffee cake with the best of 'em :)

Happy Saturday to you!

Apple Coffee Cake

(a recipe inspired by an Emeril Lagasse creation)

This is the perfect fall breakfast treat. It's loaded with apples, slices neatly, and pairs perfectly with your favorite early-morning beverage.

Cake Ingredients:

• 1/4 cup butter, softened
• 3/4 cup brown sugar
• 1 egg
• 1 cup of all-purpose, unbleached flour
• 1/2 tsp. baking soda.
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 cup reduced-fat sour cream
• 1/4 cup fat free vanilla yogurt
• 1 tsp. vanilla extract
• 2 cups chopped apples

Topping ingredients:

• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 tsp. cinnamon
• 2 TBSP butter

Glaze ingredients:

• 1/4 cup brown sugar
• 1 TBSP water
• 1/2 tsp. vanilla extract

Directions:

1) Preheat oven to 350 degrees. Spray an 8 x 8 pan with cooking spray

2) In a large bowl, cream the butter and brown sugar together until fluffy with an electric mixer. Beat in the egg.

3) In a separate bowl, combine the dry ingredients. Alternately add the dry ingredients and the yogurt and sour cream to the butter mixture. Beat in vanilla. Stir in the chopped apples. Pour batter into prepared pan.

4) In a small bowl, combine the topping ingredients, using a fork to "crumble" the butter. Sprinkle the topping over the batter. Bake for 35 - 40 minutes, or until a toothpick inserted in the center comes out clean (I started checking at 30 minutes. Mine was finished at about 37 minutes).

5) Combine the glaze ingredients in a small bowl. Drizzle over coffee cake about 5 minutes after you remove the cake from the oven.

6) Happy Saturday!