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Crumbly (Coffee) Cake

It’s baby time!  My dear friend, Vanessa, who lives in Chicago volunteered to guest post this week. Isn’t her son beyond handsome? Here’s what she had to say about cooking with her kid, Alistair:

In our house Alistair and I are awake a good 2 hours before everyone else. On the weekends I often bake muffins or make pancakes, while Alistair catches up on the morning news, I mean cartoons.  I was excited to enlist his help for a guest post on Cooking With My Kid. We decided to make Crumbly Cake (aka coffee cake) this morning, which is a family favorite (most likely because of the chocolate chips). One of the best parts about this healthier coffee cake recipe is the smell that fills the house. It will beckon even the hardest sleeper out of bed. It’s simple to prepare, but it does take 40-50 minutes to bake, so plan ahead. This is a traditional coffee cake recipe, modified to be healthier using with wheat flour, yogurt and flax. We call it Crumbly Cake because the name “coffee cake” is a turn off for my little one.

Crumbly Coffee Cake Recipe

Prep Time: 15 mins  Cooking Time: 30 to 40 mins

Topping Ingredients:
1 cup pecans (or walnuts)
1/4 cup brown sugar
1/3 cup mini chocolate chips or minced chocolate
3/4 teaspoon cinnamon
1 tablespoon wheat flour

Cake Ingredients:
2 cups flour (I use one white and one wheat)
3/4 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon flax meal (optional)
10 tablespoons unsalted better
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup greek yogurt (substitute sour cream or plain yogurt)

Preheat oven to 350 degrees.  Grease a 9 inch cake pan with cooking spray. In a small bowl, mix together all topping ingredients and set aside. Meanwhile, mix the dry cake ingredients in a small bowl and set aside. Using an electric mixer to cream the butter and sugar together. Lightly beat eggs and add to the mixture, creaming with the sugar and butter. Add vanilla and yogurt and continue to mix on low.  Add the dry flour mixture slowly on a low speed. Pour 1/2 the mixture into cake pan and spread evenly. Spoon 1/2 crumbly topping on top, spreading evenly. Add the remaining cake batter into the pan, spreading evenly. Finish by spooning the remaining crumbly topping onto the top of the cake. Place cake in center of oven and bake for 40-50 minutes. Let cool 15 minutes before serving.

Vanessa says “It’s excellent paired with a steaming cup of coffee.” Alistair says “Or a glass of cold milk!”

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