Coffee cake mini loaves
By
Joan Penney
@thyme4dinner
1
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 vote5
Serves:
6
Prep:
10 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
1/2 cbutter, softened
-
1/2 csugar in the raw (or white sugar)
-
1 tspcoffee extract (or vanilla extract)
-
1egg
-
3/4 tspmace (or nutmeg or pumpkin pie spice or combo of all three)
-
1 tspcinnamon
-
3/8 tspbaking powder
-
3/8 tspbaking soda
-
1 1/8 call purpose flour
-
1/2 csour cream
-
1/8 ccoffee yogurt (dannon brand)
-
TOPPING
-
1/4 cbrown sugar
-
1/4 csugar in the raw
-
1 Tbspcinnamon
How to Make Coffee cake mini loaves
- Preheat oven to 350. Prepare mini loaf pans.
- In a medium size mixing bowl cream butter and sugar (3-5 min.) Add extract and egg; mix well.
- In 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. - Alternate adding flour mixture and yogurt mixture to the creamed butter, beginning and ending with the flour mixture. Beat well after each addition.
- Sprinkle 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.
- Bake at 350 for 23-25 min. Allow to cool 2-3 min before removing from pans. Serve hot.
About Coffee cake mini loaves
Course/Dish: Other Breakfast Muffins
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Other Tag: Quick & Easy
