The Pioneer Woman Tasty Kitchen
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Cinnamon Chip Breakfast Cake

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

A breakfast cake loaded with cinnamon, brown sugar streusel, and cinnamon chips … and lightened up with whole wheat flour and yogurt!

Ingredients

  • FOR THE CAKE:
  • 1 cup Whole Wheat Flour
  • 2 cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Cinnamon
  • ½ cups Granulated Sugar Substitute Or Sugar
  • ⅓ cups Brown Sugar
  • 3 Tablespoons Butter, Softened
  • 2  Eggs
  • ¾ cups Plain Greek Yogurt
  • 1-¼ cup Non-fat Milk
  • ½ cups Cinnamon Chips
  • FOR THE STREUSEL:
  • ¼ cups Brown Sugar
  • 2 Tablespoons All-purpose Flour
  • ½ Tablespoons Cinnamon
  • 1 Tablespoon Butter, Melted
  • 3 Tablespoons Cinnamon Chips

Preparation

1. Preheat the oven to 350 F. Lightly spray a 9×9 baking pan with non-stick cooking spray. Set pan aside.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.
3. In the bowl of a stand mixer, beat together sugars and butter. Add eggs and beat until creamy. Beat in yogurt until combined. Slowly mix in milk until combined.
4. Add dry ingredients to wet ingredients and beat until just combined. Stir in cinnamon chips.
5. Spread batter into prepared baking dish.
6. In a small bowl, stir together all of the streusel ingredients (everything but the cinnamon chips). Sprinkle over the top of the batter. Sprinkle cinnamon chips over the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cake to cool for 15-20 minutes before cutting into pieces.
9. Store leftovers in an airtight container.

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Profile photo of Itty

Itty on 2.2.2013

The cake turned out very dry.

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