Weekend Yogurt Coffee Cake
This is one of my weekend favorites and the kids love it! I've adapted this off of yet again another Pamela's Baking Mix recipe. Officially this recipe uses sour cream, but since we are also Casein Free I go for the soy yogurt option. Another thing I do with my version is to cut back on the amount of sugar.
Cake Ingredients:
2 Cups Pamela's Baking Mix or GF flour mix
1/2 Cup Brown Sugar
1 tsp Vanilla
2/3 cup butter melted*
2 Eggs
1 Cup Soy Yogurt
Fruit:
6 oz Frozen Blueberries**
1/2 Cup Brown Sugar
Rinse blueberries in a strainer and place in a bowl. Add in sugar and stir gently and set aside.
Mix all coffee cake ingredients together in a large bowl or food processor. Grease a large 13 x 9 baking pan with olive oil or non-stick spray. Pour the batter into the pan and smooth out across the pan. Spoon the blueberry mixture over the batter and then use a butter knife to "cut" the fruit into the batter. Work across the pan once diagonally, vertically, and finally at an angle so that you are not mixing the fruit in completely but just enough to marbleize the cake. Finally, bake for 45-50 minutes at 350. This leaves you plenty of time to make coffee and some bacon to go with it! Enjoy!
*If you want to make sure this recipe is GF and CF, use Smart Balance spread, otherwise you can use regular butter or margarine.
**You can also do a cinnamon raisin version of this or just use your imagination - is great with lots of different fruit options! For the blueberry version I like Trader Joe's frozen, Organic Wild Blueberries because they are smaller and you can easily keep them on hand.
