This month’s recipe was for a coffee cake. The recipe is meant to be a lighter version than your typical cake, although I have to wonder just how light it would be, given the ingredients. Butter? Full fat yogurt? Three eggs?
Regardless of how light the recipe is, I do have to say it was tasty! I loved the flavours of the cake, and it was nice and moist. I’d probably make it again, although I might skip the glaze, since it mostly just dripped off the sides.
I changed the original recipe as follows: fat free vanilla yogurt instead of full fat, skipped the apple butter (I didn’t have any) and just used a little extra yogurt instead, and used a combination of spices in the glaze instead of ‘pumpkin pie spice’: cinnamon, cloves, nutmeg, anise.
As well, I don’t have a bundt pan, so I just made a loaf out of it. In order to get the swirls looking so nice, I just layered the batters. Simply do a small layer of vanilla, then chocolate, then repeat until all the batter is gone.
The recipe is available over at the foodtv.ca blog.