Cinnamon Swirl Coffee Cake
Red Fife Muffin Base
A delicious rustic cake that’s a great treat for breakfast, snack or dessert. Extra butter and a cinnamon sugar swirl transforms our red fife muffins into this fabulous sweet cake.
INGREDIENTS
Basic cake
- 500g bag Red Fife Muffin Base
- 2 large eggs
- 3/4 cup butter, melted
- 2 tbsp (27g) extra virgin olive oil
- 1 1/2 cups (360g) plain yogurt
- 1 tsp vanilla extract
Cinnamon swirl
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
INSTRUCTIONS
- preheat oven to 325F convection or 350F, lightly grease 9″ × 5″ loaf pan
- in a large mixing bowl, whisk the eggs to incorporate some air
- add melted butter and olive oil (or equivalent quantity of your favourite oil)
- add yogurt and vanilla and whisk until smooth
- add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
- blend brown sugar and cinnamon together to make swirl mixture
- spoon one third of batter into pan, then sprinkle a layer of cinnamon sugar; then alternate two more layers each of batter and cinnamon sugar
- using a thin knife, gently swirl the batter to create swirl effect
- bake about 55 min