Old-fashioned cinnamon coffee cake that’s been lightened-up (but still has all the flavor).
Prep Time:15 mins
Cook Time:40-45 mins
Total Time:55-60 mins
¾ cup granulated sugar
⅔ cup softened butter and/or oil
2 large eggs
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ½ cups whole wheat or whole wheat pastry flour
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups plain Greek yogurt or milk
⅓ cup packed dark brown sugar
4 teaspoons ground cinnamon
Preheat the oven to 375 degrees. Line an 8-inch square baking dish with parchment paper.
In a mixing bowl, cream together granulated sugar, butter and/or oil, egg and vanilla extract.
In a separate bowl, combine all-purpose flour, whole wheat flour, baking powder and salt.
Add flour mixture to sugar mixture alternately with milk or yogurt, mixing after each addition. Spread half of the batter into the prepared pan.
In a small bowl or measuring cup, mix brown sugar and cinnamon and sprinkle half over the batter. Add remaining batter and carefully spread over cinnamon sugar mixture. Top batter with remaining cinnamon sugar mixture.
Bake 40-45 minutes or until a wooden pick inserted in the center comes out clean.
Add ½ cup chopped walnuts to the brown sugar and cinnamon mixture
Add 1 medium apple, finely diced to the brown sugar and cinnamon mixture (plus the chopped walnuts if you want both)
Sub ¼ cup of the all-purpose flour for ground flax seed
Use all whole wheat pastry flour or whole wheat-white flour instead of half all-purpose