This month’s Baketogether event run by the lovely Abby Dodge featured Classic Spiced Sour Cream Coffee Cake. Abby encourages us to experiment and change stuff up in her recipes so instead of a giant coffee cake for 10 (why is it that every dessert recipe I make these days is supposed to serve 10? Certainly puts my “Maths for Baking” skills to use!), I decided to make muffins. I switched the sour cream for Greek yoghurt, since that’s what I had in the fridge and the all purpose flour for whole wheat (why? just because….) resulting in a denser coffee cake than I usually like.
Apparently I suck at making streusel topping since mine was very very dry and in no way resembled the lovely gooey streusel layer inside and on top of the cake that Abby achieved. My batter was extremely thick (the whole wheat flour?) and it did not pour into the muffin pans so it was really difficult to spread the streusel evenly on the insides of these when the pans were half full.
But these tasted wonderful, warm just out of the oven and also stood the “30 seconds in the microwave” test every morning for the following week.
Clearly I didn’t do the best job with this month’s Baketogether but I reckon if I follow Abby’s recipe to a T the next time, it might be better. Sometimes, you know, whole wheat flour doesn’t always cut it….
“I learned there is no difference between white and brown eggs nutritionally. It is the breed of hen. I was surprised to learn there are 400 egg farms in Ontario too!!”
Kelly – will get your gift card to you asap 🙂