Breakfast Cakes

Ingredients

topping:

75g brown sugar

45g flour

2tsp cinnamon

pinch of salt

larger pinch of cardamom

3 tbsp butter

cake:

200g white sugar (from 260g)

1 stick butter, room temp

3 tsp baking powder

1/2 tsp salt

2 tsp vanilla extract

2 eggs, room-temp

225g AP flour

260g greek yogurt

Directions

Combine topping and refrigerate. Preheat oven to 325F.

Combine butter, sugar, baking powder, and salt, mix on low to moisten, then increase speed to medium and cream until soft and light, about 10 minutes. Pause to scrape bowl and beater with a flexible spatula, then resume mixing on medium speed. Add eggs one at a time, allowing each to fully incorporate before adding the next.

Scrape bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in about half of the flour, then add half of Greek yogurt. Repeat with remaining flour and yogurt, Fold batter once or twice with a flexible spatula, then scrape into a parchment-lined 9x9. Cover with topping in little pieces.

Bake until coffee cake is puffed and firm, about 37 minutes in glass 9x9. A toothpick inserted into the center should emerge with a few moist crumbs. Cool cake directly in pan about 30 minutes before serving, as it will be soft and gummy until its crumb has had a chance to set.

Notes

pumpkin: sub all yogurt for 260g (~8oz) pumpkin, maybe add 1-2tbsp extra butter

banana: reduce sugar to 170g, add ~260g bananas, maybe add 10-15g flour

tweaks for next time: 225g yogurt, 40g milk, 39min @ 325f, butter at 65F and less creaming