Thursday, February 16th, 2012
My birthday is next week. I take birthdays seriously. There will definitely be a cake, there will probably be some sort of cake batter-themed breakfast pastry, and quite possibly some Rotel cheese dip. So I’m trying to keep things relatively light for now…and trying to pretend my house isn’t full of Valentines sugar.
Ryan has been traveling on business for a couple of days and I wanted to make a little treat for his return home. He loves coffee cake and let’s be honest, I don’t exactly turn it down.
This coffee cake only has a few tablespoons of butter in it, thanks to the addition of yogurt for flavor and moisture. I used peach yogurt, but you could easily use strawberry or any other flavor you like! The peach flavor is subtle, but delicious.
Light Peach Crumb Coffee Cake
Adapted from The Best Light Recipe
Makes 12 servings
Scant 2 cups all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons unsalted butter or margarine, softened, plus 1 tablespoon melted and cooled
1/2 cup granulated sugar
1 teaspoon vanilla yogurt
3/4 cup (about 6 ounces) low-fat peach yogurt
Preheat oven to 350°F. Butter and flour an 8-inch square baking pan or pie plate, and set aside.
Whisk together the flour, 1/2 cup of the brown sugar, salt, baking powder, and baking soda together in a medium bowl. Remove 1/4 cup of the flour mixture and mix it with the remaining 1/4 cup of brown sugar and the cinnamon in a small bowl; set aside.
Beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to low. Beat in one-third of the flour mixture until just incorporated, followed by the vanilla and one-third of the yogurt, scraping down the bowl as needed. Repeat the process twice more, alternating between the remaining flour mixture and yogurt until the ingredients are just incorporated. Do not overmix.
Scrape the cake batter into the prepared pan. Stir the 1 tablespoon melted butter into the reserved cinnamon mixture and toss gently with a fork until the butter is evenly distributed, creating some large pea-sized crumbs. Sprinkle the crumb mixture evenly over the batter.
Bake until the crumb topping is golden brown and a toothpick inserted in the center of the cake comes out with a few crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking. Transfer the baking pan to a wire rack and let the cake cool completely before slicing and serving.