Espresso Yogurt Chocolate Chip Coffee Cake

Billy Rogers

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1 cup (120g) all purpose flour ½ cup (107g) packed dark brown sugar 5 tablespoons (70g) salted butter, melted 1 teaspoon espresso powder 1 teaspoon cinnamon

Ingredients

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Wet ingredients: ½ cup (112g) plain or vanilla whole-milk Greek yogurt (use vanilla if you want a sweeter cake) ½ cup (156g) pure maple syrup 2 large eggs, at room temperature ¼ cup (50g) milk of choice (I use unsweetened vanilla almond milk) 1 tablespoon espresso powder 1 tablespoon vanilla extract 1 stick (½ cup // 84g) salted butter

Ingredients

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Instructions

Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray, or line a 9-inch round cake pan or an 8 x 8 inch square pan with parchment paper.

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medium bowl, mix the flour, brown sugar, espresso powder and cinnamon.

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Brown the butter: Add butter to a medium pot or saucepan and place over medium heat. 

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The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this

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Continue to whisk and remove from heat as soon as the butter begins to turn a golden amber brown color and give off a nutty aroma. Set aside to cool for 10 minutes.

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Prepare the wet ingredients: In a large bowl, whisk together the yogurt, maple syrup, eggs, milk, espresso powder, and vanilla extract until well combined, smooth, and creamy.

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