Yesterday, tried a coffee cake recipe which I saw in a local newspaper last month. I just loved the fact that I had counter space to work on. (my counter space in Japan is the size of an 8½" x 11" piece of paper....really!)
Cocoa-Yogurt Coffee Cake adapted from Honolulu Star-Bulletin (HSB)
“By Request” Feb 20, 2008 : Makes 18 cupcakes
6 tablespoons butter
¾ cup sugar
1 teaspoon vanilla
1 ½ cup flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup plain, non-fat yogurt
¼ cup packed brown sugar
¼ cup sliced almonds
1 tablespoon unsweetened cocoa powder
1 ½ teaspoon cinnamon
Cream butter & sugar. Add vanilla and eggs.
Combine flour, baking powder and salt
Add dry ingredients to egg mixture alternately w/ yogurt until combined
Spoon some batter into the cupcake liners.
Sprinkle filling on batter.
Top with remaining batter.
Bake at 350F for 12 minutes. Test for doneness with toothpick.
NOTES: I had put too much batter into the liners and didn't have enough to cover the filling. This recipe is easy and the cupcakes come out really light and not too sweet and goes nicely with a cup of black coffee.