Berry Cream Cake

 

We adore Amy’s Yogurt Coffee Cake Muffins around here.  They are so tender and sweet and light and just perfect alongside so many different breakfast foods.  I laugh because I feel like, in a way, I reverse engineered this recipe back to its “original” form.  Amy tweaked a coffee cake recipe into a muffin recipe and I twisted it right back to a coffee cake.  This recipe is, without a doubt, based off Amy’s muffins and I SO encourage you to make those suckers– so good!  Since some of the measurements are changed, however, I’m giving you my formula for a super yummy Berry Cream Cake:

 

Ingredients:

  • 1/4 cup butter (straight from the fridge is great!)
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla OR raspberry extract
  • 3/4 cup berry-flavored yogurt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup flour (I just used unbleached, but 1/2 whole white wheat would be good too)

topping:

  • 1 tablespoon cold butter
  • 2 tablespoons white sugar
  • 1 tablespoon flour
  • a couple drops raspberry extract (this will lend a pale pink color and delicate flavor to the sugar topping)

 

Directions:

Cream butter and sugar.  Add egg and beat just until mixed.  Add baking soda, baking powder, salt, and extract.  Alternately add flour and yogurt until well-combined.  Pour into greased 9″ round pan.  For topping, pour all ingredients in small bowl and, using fork or fingers, cut butter in to combine into a sugary crumb topping (like streusel, but pale pink).  Sprinkle evenly over surface of cake.  Bake at 350 for approx 20-22 minutes.

 

 linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

 

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