Coffee cake mini loaves

By Joan Penney
@thyme4dinner

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.

Rating:

★★★★★ 1 vote

Serves:

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

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1/2 c: butter, softened
1/2 c: sugar in the raw (or white sugar)
1 tsp: coffee extract (or vanilla extract)
1: egg
3/4 tsp: mace (or nutmeg or pumpkin pie spice or combo of all three)
1 tsp: cinnamon
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: cinnamon

How to Make Coffee cake mini loaves

Step-by-Step

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.