Yes, that's right folks, once again I have started a cooking endeavor with a specific outcome in mind and have strayed ever so slightly (let's not return to the ugly carrot soup experiment that ended in bacon and vanilla extract...together...in one recipe). I made several attempts at cheese themed cupcakes. Unfortunately, none of them lived up to my 'cupcake' expectations and my waistline was begging me to go no further. My hips and thighs also had a thing or two to contribute. I did discover though, that the very same ingredients in slightly different amounts and form, created a great coffee cake! I apologize to my waistline, hips, and thighs.
The bad news is that coffee cake is not a cupcake and the competition was a bust. The good news is that coffee cake is delicious anyway and I will share my recipe with all of you! I am sure you are on the edge of your seats in anticipation (or is that fear?) based on my previous recipe creations.
So now, without further ado, I give you my recipe for....
This Is Not A Cheese Cupcake Coffee Cake (catchy, don't you think??)
Cake:
Slightly less than 3 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
dash of nutmeg
pinch of salt
1 cup sugar
1/2 cup vegetable oil
1 whole egg plus 1 egg yolk
6oz plain yogurt (size of a small carton)
1 teaspoon vanilla extract
Filling:
1 bag of frozen fruit (thawed) or approximately the same amount of fresh fruit (I used a mix of mixed berries and it was delicious-anything would work I am sure)
2 tablespoons sugar
1 8oz package of cream cheese at room temp
2 tablespoons cherry balsamic vinegar (I am guessing regular ol' balsamic would work too....maybe add a little sugar and make into a syrup?? Let me know.)
Topping:
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
dash of salt
1/2 cup melted butter
1 3/4 cups flour
Preheat oven to 385 degrees.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, stir together the sugar, vegetable oil, eggs, yogurt, and vanilla. Slowly add the dry ingredients to the wet. Mix together, until just combined. Spread evenly in a 9 x 13 pan.
Mix fruit with 1 tablespoon of sugar. Layer fruit over cake batter. Fruit will not completely cover the batter.
In another bowl, combine cream cheese, sugar, and balsamic vinegar. Beat until well mixed. Drop small bits of cream cheese mixture evenly over the fruit. Use all of the cream cheese mixture.
In another bowl, mix together brown sugar, white sugar, cinnamon, salt, and melted butter for the topping. Slowly mix in the flour. The mixture should be very crumbly. Sprinkle the topping over the fruit/cream cheese mixture. It may seem like you have too much, but you will definitely want to use it all.
Pop the pan into the oven for approximately 45 minutes. You may need to cover with foil at some point so the topping doesn't get too brown. You can use a toothpick to test when it is finished, although the fruit may make it look more "wet" than it is.
Voila! You have a This Is Not A Cheese Cupcake Coffee Cake! Now eat it....your waistline, hips, and thighs will thank me : )
That looks gooood! I always love food posts.
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