Emily Vaartstra | Crumbs
Emily Vaartstra | Crumbs
How often do you get bored of eating the same old bowl of cereal each morning before heading off to class because there isn’t enough time to make a nice breakfast? This coffee cake recipe is perfect for a weekend breakfast and also works as leftovers for the weekdays. This fluffy cake is best eaten hot with a couple dashes of cream poured over the top.
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup melted margarine
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- brown sugar and chopped pecans for topping
Directions
- Mix together the flour, sugar, baking powder and baking soda.
- Then add the melted butter, eggs, vanilla and yogurt. Mix well.
- Spread batter in a greased 9″ by 13″ pan or into a muffin pan.
- Sprinkle the desired amount of brown sugar and pecans over the batter.
- Bake in the oven at 350 degrees for 30 minutes (or 25 minutes if using a muffin pan).