I know that’s a helluva long title. But each and every word is important. Lemme break it down for you.
Abby = Abby Dodge. Seriously credentialed baking guru. Author of multiple cookbooks, contributing editor to Fine Cooking, blogger, and teacher. If we were somehow plopped down in the middle of The Karate Kid, Abby would be Mr. Miyagi. She would be the sensei to my Daniel-san. I might also add that she is a lovely human being that I’ve had the pleasure of meeting. Do I sound like a fan-girl? Probably, and that’s ok. A girl has to have someone to admire.
Greek Yogurt = low fat, tangy deliciousness. But let’s keep it real…the greek yogurt doesn’t make this a diet recipe. You’ve still got a whole stick of butter and more than one cup of sugar going into your batter. In the words of Mr. Miyagi, “You remember lesson about balance? Lesson not just karate only. Lesson for whole life. Whole life have a balance. Everything be better. Understand?” So yeah, some butter and sugar are ok. Just remember to look for some balance.
Coffee Cake = snack cake perfection. Tender cake topped with buttery crumble. Perfect with a cup of coffee in the morning or as a late night snack. I’ve had a life long love affair with coffee cake thanks to the folks at Tastykake. They like to say that “nobody bakes a cake as tasty as a Tastykake”. I say maybe it’s time for a new slogan.
Individually, these are three good things. Combined, they are a trifecta of perfect. They are Daniel-san seeing the wisdom in Mr. Myiagi’s teachings, winning the competition, and getting the girl….minus a soft rock soundtrack.
*Note, all Karate Kid references are to the original 1984 movie. Why anyone would try to fix what wasn’t broken, I don’t understand.
Abby’s Greek Yogurt Coffee Cake
Adapted from Abby Dodge, Mini Treats and Handheld Sweets
BAH Note: I think the only thing I would do differently in the future is to double the amount of topping and stir some into the batter. The topping is my favorite part of coffee cake, so I will always looks for ways to get more of it in my mouth.
- 1/3 cup brown sugar, firmly packed
- 1/2 cup all purpose flour
- 3/4 teaspoon ground cinnamon
- 2 tablespoons butter, melted and cooled
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 8 tablespoons butter, softened
- 1 1/3 cup brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain greek yogurt
Combine the sugar, flour, and cinnamon for the topping in a small bowl. Stir in the melted butter until you get smallish crumbs. Transfer the topping to the fridge while you make the cakes.
Heat the oven to 350 and line 16 muffin cups with baking papers.
Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In the workbowl of a stand mixer fitted with a paddle attachment, beat the butter for approximately 1 minute. Add the brown sugar and beat on medium-high speed for 2 minutes or until nicely creamed. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl as necessary. Add half of the flour mixture and stir on low speed until just combined. Stir in the yogurt and vanilla and mix until just blended. Fold in the rest of the flour mixture with a rubber spatula.
Spoon the batter into the prepared muffin cups. Add the chilled topping and use the back of a spoon to gently press the topping into the batter (and then set that spoon aside for your enjoyment).
Bake for approximately 18 to 20 minutes or until a tester comes out clean and the cakes spring back when lightly pressed. Transfer to a rack to cool completely…or just long enough so that you don’t scorch the top of your mouth as you cram some coffee cake goodness in your face.