Monday, July 16, 2012

Snickerdoodle Coffee Cake

Jenifer and I were talking our usual trash with our foul language online last night when I came across a rather tasty photo on Pinterest for Snickerdoodle Blondies- a gooey, brown sugary sweet bar of nirvana. I posted a link for her and ditched our conversation for the kitchen. She was all "WTH? We're talkin' here?!!"

Not to worry. I'm a good friend so I returned a few minutes later... Didn't have any eggs!!! So, we resumed our conversation while I researched egg substitutes. I loved the one source that suggested using frozen eggs in place of eggs. Um. *eyeroll* Good sources and information about the egg problem here. I love bananas and considered using them but decided on the 1 egg equals 2 tbsp cornstarch plus 2 tbsp water.

Ran back to the kitchen to compile my ingredients, ready to tinkle on myself over all my excitement. I guess I like brown sugar?

Then, I came running back to the computer and to Jenifer. I'm sure she was a little tired at this point LOL. Turns out, I only had 1 stick (half cup) of unsalted butter. After more googling around, I decided to try replacing the 1 cup of butter in the recipe with 1 stick of softened-in-the-microwave unsalted butter and 1 6 oz container of store brand vanilla flavored Greek yogurt. I also cut back the brown sugar a wee bit. Like a half cup. I ran out... You raise an eyebrow? Stay with me...

I did not end up with a gooey likeness in the picture I drooled over. I did end up what I'm gonna call...

Snickerdoodle Coffee Cake

My Recipe

2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt

4 Tablespoons cornstarch + 4 Tablespoons water (or two eggs)
1 1/2 cups packed brown sugar
1 stick unsalted butter, zapped in the microwave
1 6 oz container vanilla Greek yogurt
1 Tablespoon vanilla
2 Tablespoons white sugar (i used Splenda)
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large electric mixing bowl, beat together the butter, cornstarch, water, brown sugar, yogurt, and vanilla until smooth. Gradually add the flour mixture to the sugar mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool for about 10 minutes. While still warm, cut into squares and enjoy! Store in an air tight container.

Jenifer is the one who encouraged me to start blogging a bit about my kitchen adventures. When I'm browsing online recipes, I love to read the feedback and variations in the comments section. So, if you try this, come back and tell us what you think!


Jenifer Evans aka jennaroo said...

Who tghe heck are you......linking my blog and accusing me of foul I even know you???? JK I am so glad you decided to post your food ideas, if I keep chatting with you online about food (she was just kidding about trash talking y'all) I might just get fat from having to try them all!!!!

Lisa said...

Nice improv! I had never even heard of using water and cornstarch as an egg substitute. On the other hand I love to use Greek yogurt as a substitute in my baking. It adds a nice texture.

Thanks for looking in on my blog for inspiration. Looks like you ended up with a great cake!