My mom growing up always made coffeecake on the weekends. I love the smell of the cake baking in the oven. I find it ironic years later to learn there is no coffee in the actual cake (how disappointing!!). The baked good just pairs so nicely with a strong cup of coffee, is where I am sure the name stemmed from.

Today is an eventful day,  we are finally planting our garden.  My grandfather provided us with a lot of starter plants this past week. We just recently came back from vacation and have not had time to put in a garden.  He is visiting us for a father’s day picnic next week. I want to make sure we get everything planted before he reviews our garden. My husband tried to start the rototiller Friday and  it would not budge. Luckily our neighbors are going to let us borrow their tracker rototiller attachment. As a jester of gratitude, I baked this breakfast treat for them.

This cake is fairly large and I baked the coffeecake in my pampered chef stoneware bunt pan. I love, love stoneware for baking. Stoneware makes all baked goods cook so much more evenly. I also cut the sugar down significantly and swapped out the sour cream for nonfat greek yogurt. I did decrease the butter by half as well and used unsweetened applesauce in it’s place, which adds moisture and sweetness but also helps cut down on the saturated fat.

This recipe yields 16 to 20 servings

Ingredients:

2 cups whole wheat pastry flour

2 cups AP flour

1 3/4 cup of sugar, push 1/4 cup later for cinnamon and sugar swirl

2 TB of ground Vietnamese Cinnamon

4 Eggs

2 cups of plain greek non fat yogurt

1 tsp kosher salt

1 tsp baking soda

1 stick of unsalted butter (1/2 cup); softened to room temperature

1/2 cup of unsweetened applesauce

2 tsp of high quality pure vanilla extract

Directions: 

1. Preheat oven to 350 degrees. Generously cooking spray a large bunt pan and set aside.
2. In a large bowl mix together thoroughly the flours, salt, and baking soda. Set aside.
3. Place in a stand mixer bowl the butter, & 1 & 3/4 of the sugar, using paddle attachment cream the two together. Add in applesauce and vanilla and continue to mix to incorporate the ingredients together. On low speed, add in the egg one at a time. Allow for each egg to incorporate into the batter before adding another egg.
4. Add 1/3 of the flour mixture to the egg batter, continue the mixer speed on low. Once incorporated add 1/3 of the greek yogurt, repeat until flour and yogurt are gone.
5. In a small bowl take the cinnamon and remaining 1/4 cup of sugar and mix together, set aside.
6. Take 1/3 of the batter and spread with rubber spatula on the bottom of the greased bunt pan. Sprinkle evenly with 1/3 of the cinnamon sugar blend. Repeat the steps two more times, until no batter and cinnamon blend remain. Bake in a preheated oven at 350 degrees for 60 -65 minutes or until cake tester or toothpick comes out clean.
7. Place the bunt pan on a wire rack, allow the cake to remain in the hot pan for 15 minutes to cool slightly. After the 15 minutes have elapsed, remove the cake from the pan and allow to cool on wire rack until you are ready to serve the cake.

Enjoy!