Gaahh you guys. I haven’t posted in three whole days. I’ m so sorry. I missed you all.
The thing is, I got whisked away to Newport for the weekend. And blogging whilst being whisked away to Newport is totally inappropriate. Don’t you think? Forgive me?
Anyways, to make up for it, I made you Cinnamon Bun Coffee Cake. With a Maple Glaze. It’s cake. It’s buns (kind of). It’s super yummy.
I should also mention that it’s made with Chobani yogurt. So it’s healthy (just go with me, here). Chobani was amazing enough to send me a whole case of goodness last week, so I’ve been using it in pretty much everything I make. Which obviously makes everything I make a whole lot better. You’ll be seeing a lot of recipes coming up with some of this yumminess added. Thanks so much Chobani!
Anyways, this cake is super moist and tastes exactly like a cinnamon bun, which is awesome. And, it’s a cake, not bread, so you don’t have to let it rise. Even better. The cinnamon swirls in the center caramelized just the perfect amount, and the maple glaze on top makes this a full on breakfast food (right??) but also totally appropriate for an easy dessert (you know it). This thing is so versatile it’s not even funny.
If you’re looking for a super good breakfast, a yummy dessert, or just something that you won’t be able to stop snacking on, you should probably make this, like, yesterday. I mean it.
Recipe
Prep time: 15 minutes | Bake time: 35-45 minutes | Total time: 1 hour
Cake
- 1 ½ cups flour
- ½ cups granulated sugar
- pinch of salt
- 2 tsp baking powder
- ¾ cups Chobani Greek Yogurt
- 1 egg + 1 egg white
- 1 tsp vanilla
- ¼ cups butter, melted
Cinnamon Swirl
- ½ cups butter, melted
- ½ cups brown sugar
- 5 tablespoons flour
- 1 tbsp cinnamon
Maple Glaze
- 1 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
- 2 tbsp maple syrup
Preheat oven to 350 degrees. Spray a 8×8 baking pan with cooking spray. Set aside. In a stand mixer add the flour, salt, sugar, baking powder, greek yogurt, egg, egg white and vanilla and mix until combined. Slowly add in the melted butter. Evenly pour the batter into the prepared pan
For cinnamon swirl, in a large bowl mix the butter, brown sugar, flour and cinnamon together until evenly combined. Drizzle over the cake and then, using a dull knife, cut through the batter in swirling motion until you have a nice, pretty pattern.
Bake for 35-45 minutes or until a toothpick inserted near the center comes out nearly clean and the center no longer jiggles.
In the meantime, mix the powdered sugar, milk, maple syrup and vanilla together with a whisk in a medium sized bowl. Drizzle evenly over the cake as soon it comes out of the oven. Serve warm or at room temperature (especially delicious if zapped in the microwave for a few minutes).
Inspired by Chef in Training
life • love • lemons 