In health coaching we talk a lot about the 90/10 rule.
Eat clean, whole, unprocessed foods 90 percent of the time, and indulge yourself for 10 percent. Sort of like ‘all the time’ foods and ‘sometimes’ foods.
For Lauren’s engagement party [she is quickly becoming the star of this blog], I balanced baked falafels with one of her favorite 10 percent foods – Coffee Cake. [I’m more of a double chocolate hazelnut biscotti girl myself].
But if it’s coffee cake she wants, then coffee cake she’ll get.
I’m not going to try and seduce you in with words like whole wheat, gluten free, or vegan.
Instead, I’m going to lure you in with other words… like Butter. Sugar. Cinnamon swirl topping.
Sometimes you just don’t mess with a classic.
Cinnamon Swirl Coffee Cake
Makes 1 8×8 cake + 5 muffins
Or 16 muffins
½ c. butter
1 c. sugar
1.5 t. vanilla
1 c. plain Greek yogurt
1 ½ c. flour
½ c. whole wheat flour
1 t. baking powder
1 t. baking soda
½ t. salt
½ c. loosely packed brown sugar
¼ c. sugar
2 t. cinnamon
½ c. chopped walnuts
Preheat oven to 325. Grease the inside of an 8×8 dish and/or line your muffin tin.
Combine the ingredients for the topping in a bowl and set aside.
Cream the butter and sugar. Add the eggs one at a time, and then add the vanilla.
Add the dry ingredients to a bowl, and whisk together with a fork.
Alternating with the Greek yogurt, add the dry ingredients to the butter + sugar. [start and finish with the flour].
Pour half the batter [or until the pan is about 1/3 full if you’re making muffins too] into your greased pan, and add half the cinnamon sugar topping. Add the other half of the batter and the rest of the topping.
Bake the cake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Muffins take about 25.
A 10 percent food that’s 100 percent delicious.