Cinnamon Swirl Coffee Cake
Quick and easy, this coffee cake will be on the table in under an hour. Adapted from a recipe from joyofbaking.com.
Ingredients
For the crumb topping:
- 1/2 cup brown sugar
- 1/2 cup chocolate chips
- 3/4 teaspoon ground cinnamon
- 1 tablespoon flour
- A pinch of salt
For the coffee cake:
- 1 2/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup plain or Greek-style yogurt (I used nonfat)
Preparation
Pre-heat the oven to 350°F. Spray a 9-inch pan with nonstick vegetable spray.
Make the crumb topping: In a small bowl, stir together the brown sugar, chocolate chips, ground cinnamon and flour. Set aside.
Make the coffee cake: In a separate bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of your electric mixer, beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on low, add the flour mixture (in three additions) and yogurt (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula (it will be thin). Sprinkle about half of the crumb topping on top of the batter. Cover with the remaining batter and spread so the batter is even. Sprinkle with the remaining crumb topping. Bake for 30-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Serve warm or at room temperature.
