coffee cake mini loaves
(1 rating)
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.
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For coffee cake mini loaves
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1/2 cbutter, softened
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1/2 csugar in the raw (or white sugar)
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1 tspcoffee extract (or vanilla extract)
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1egg
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3/4 tspmace (or nutmeg or pumpkin pie spice or combo of all three)
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1 tspcinnamon
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3/8 tspbaking powder
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3/8 tspbaking soda
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1 1/8 call purpose flour
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1/2 csour cream
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1/8 ccoffee yogurt (dannon brand)
- TOPPING
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1/4 cbrown sugar
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1/4 csugar in the raw
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1 Tbspcinnamon
How To Make coffee cake mini loaves
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1Preheat oven to 350. Prepare mini loaf pans.
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2In a medium size mixing bowl cream butter and sugar (3-5 min.) Add extract and egg; mix well.
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3In 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.
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4Alternate adding flour mixture and yogurt mixture to the creamed butter, beginning and ending with the flour mixture. Beat well after each addition.
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5Sprinkle 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.
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6Bake at 350 for 23-25 min. Allow to cool 2-3 min before removing from pans. Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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