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Ashley Todaro

Protein Cinnamon Coffee Cake

A high protein coffee cake that's tender, lightly sweet, and topped with a warm cinnamon crumble.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 9 slices
Course: Breakfast, Dessert
Ingredients Method Notes

Ingredients
  

Coffee Cake:
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • 2 large eggs
  • 2 egg whites
  • ⅓ cup maple syrup
  • ¼ cup melted butter
  • 1 cup Greek yogurt
  • 1 tsp vanilla extract
Cinnamon Crumble:
  • ½ cup dark brown sugar
  • ⅓ cup all-purpose flour
  • 1½ tsp cinnamon
  • 3 tbsp melted butter cooled
  • ¼ tsp vanilla extract
  • pinch of espresso powder
  • pinch of nutmeg

Method
 

  1. Preheat oven to 350°F. Grease an 8x8 or 9x9 pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a separate bowl, whisk eggs, egg whites, maple syrup, butter, Greek yogurt, and vanilla extract until smooth.
  4. Gently fold dry ingredients into wet until just combined.
To make the crumble:
  1. In a small bowl, combine all the ingredients and toss with a fork until small crumbles form.
  2. Spread the batter into the pan and sprinkle the crumble evenly on top.
  3. Bake for 30-35 minutes, until the center is just set and toothpick shows moist crumbs. If the top is browning too much, tent with foil.
  4. Allow to cool for a few minutes before slicing & enjoy!

Notes

If you want to add a sweeter touch, you can whip up a Greek yogurt glaze to drizzle once the cake has cooled. 
You'll need: 
  • 1/2 cup Greek yogurt
  •  1-2 tbs of honey or maple syrup 
  • splash of vanilla extract 
Mix and drizzle over top :)