Coffee cake mini loaves

Joan Penney


I was wondering what to do with the "left over" coffee yogurt from the Double Coffee Chocolate Cake recipe I posted a couple of days ago so I went to work in my kitchen! I only prepared a half recipe of the Double Coffee Chocolate Cake, hence the reason I had left over yogurt.

Featured Pinch Tips Video

★★★★★ 1 vote
10 Min
25 Min


1/2 c
butter, softened
1/2 c
sugar in the raw (or white sugar)
1 tsp
coffee extract (or vanilla extract)
3/4 tsp
mace (or nutmeg or pumpkin pie spice or combo of all three)
1 tsp
3/8 tsp
baking powder
3/8 tsp
baking soda
1 1/8 c
all purpose flour
1/2 c
sour cream
1/8 c
coffee yogurt (dannon brand)


1/4 c
brown sugar
1/4 c
sugar in the raw
1 Tbsp


1Preheat oven to 350. Prepare mini loaf pans.
2In a medium size mixing bowl cream butter and sugar (3-5 min.) Add extract and egg; mix well.
3In a small bowl combine spice(s), cinnamon, baking powder, baking soda and flour. Set aside.

In another bowl combine sour cream and coffee yogurt. Set aside.

Prepare topping mixture-set aside.
4Alternate adding flour mixture and yogurt mixture to the creamed butter, beginning and ending with the flour mixture. Beat well after each addition.
5Sprinkle 1 teaspoon of the topping mixture in each mini loaf pan. Add 1 tablespoon batter to each loaf pan, sprinkle with 1 teaspoon topping. Divide remaining batter between loaves and top with remaining topping mixture.
6Bake at 350 for 23-25 min. Allow to cool 2-3 min before removing from pans. Serve hot.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Other Tag: Quick & Easy