Empty My Fridge
espresso yogurt chocolate chip coffee cake
Ingredients
- Streusel
- Flour2 ¾ cups
- Brown sugar½ cups
- Butter · melted5 tbsp + 1 stick
- Coffee · powder4 ¼ tsp
- Cinnamon1 tsp
- Greek yoghurt½ cups
- Maple syrup½ cups
- Egg2
- Milk5 tbsp
- Vanilla3 ¼ tsp
- Baking powder1 tsp
- Baking soda½ tsp
- Salt¼ tsp
- Chocolate chip¾ cups
- Sugar½ cups
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round springform pan with nonstick spray, or line a 9-inch round pan or 8 x 8 inch square pan with parchment.
- For the streusel, mix the flour, brown sugar, espresso powder and cinnamon in a medium bowl. Add the melted butter and stir with a fork until it forms wet-sand clumps, using your fingers if needed. Cover and refrigerate.
- Brown the butter in a saucepan over medium heat, whisking constantly. Once it foams and turns golden amber with a nutty smell, remove from the heat right away. Let it cool for 10 minutes.
- In a large bowl, whisk the yogurt, maple syrup, eggs, milk, espresso powder and vanilla until smooth. Do not add the butter yet.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt. Add to the wet ingredients and mix with a wooden spoon until just combined. Stir in the brown butter until smooth, without overmixing. Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Scatter all the streusel over the top.
- Bake until a tester comes out with just a few crumbs, 35 to 45 minutes. Cool for 30 minutes before glazing.
- For the glaze, whisk the espresso and milk or water until the espresso dissolves. Add the powdered sugar and vanilla and mix well. Drizzle back and forth over the cake.
- Cut into 10 to 12 slices.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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EggMilkBrown sugarYoghurtChocolate chipGreek yoghurt
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