Apr 30, 2013

Strawberry Lemon Coffee Cakes


Looking at Pinterest while you're hungry is the equivalent to going grocery shopping while you're hungry...you end up pinning a million recipes that are definitely not good for your waistline! Fortunately, these little delights aren't too terrible for you! At about 125 calories each I'm sure you can afford to have one or two for breakfast!

Coffee Cakes:
2 cups cake flour

3/4 cup sugar

2 tsp baking powder

3/4 tsp salt

1/2 cup greek yogurt
3/4 cup milk
½ tsp vanilla extract
2 eggs, lightly beaten

2 Tbsp butter, melted

Strawberry Jam:
1 cup strawberries
1/2 cup sugar
1 Tbsp lemon juice

Glaze:
1 cup powdered sugar
3 Tbsp milk
1 Tbsp lemon juice

Directions:

Preheat your oven to 425F.

In small saucepan over medium high heat, add strawberries, sugar and lemon juice. While heating, mash strawberries in the sauce pan. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
Spray a mini bunt cakes pan with non-stick spray. Dollop two to three tsp of strawberry jam in each pan cavity. Fill each cavity 1/2 - 3/4 full with batter. Using a knife swirl the jam into the coffee cake batter. Bake in oven for 9 minutes, or until light golden brown.
Allow to cool on wire rack.
In small bowl, whisk together powdered sugar, lemon juice, and milk until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm. Enjoy!

Recipe adapted from Wilton doughnut pan recipe