Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
While hosting Dave’s sister, Laura, and his parents, everyone came to our house for breakfast each day (except for Mother’s Day brunch. That was at Tasty N Sons). Dave cooked up his specialty yogurt blueberry muffins one day, and another day he made this amazing coffee cake:
It did not last long enough to have leftovers!
It was interesting cooking for five this weekend – a lot of work (not that I mind cooking for friends and family that visit!). I just have been cooking for two for so long that it was fun and funny to watch one coffee cake disappear in one meal. Hooray for family! Plus, if we eat it all at once, that means we can bake something new 🙂
Here’s what you need:
For the streusel topping:
1 1/4 cups granulated sugar
¼ tsp. salt
1 1/2 cups AP Flour
1 tbsp. ground cinnamon
6 tbsp. butter, melted
For the filling:
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder
For the cake itself:
3/4 cup butter
1 3/4 tsp. salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 tsp. baking powder
2 tsp. vanilla extract
3/4 cup sour cream or plain yogurt
1 1/4 cups milk
3 3/4 cups AP flour
Preheat the oven to 350 and mix the ingredients for the filling together and place in one bowl. To prepare the topping, whisk all of the dry ingredients together, then whisk in the butter last.
For the cake, cream the butter and sugars together in a stand mixer. Then, with the mixer still on, add the eggs one at a time. Fold in the baking powder and vanilla.
Whisk the milk and sour cream/yogurt together, and have the flour ready to go as well. With the mixer on low and the shield thingy on (what the heck is that called? The plastic thing that keeps it from splashing all over the place), alternately add the milk and sour cream until it’s all just combined.
Now, we layer. Spread HALF of the batter in the bottom of a greased pie pan (could also use a 9×9 square pan). Then sprinkle the filling so it evenly covers the batter.
Next, add the rest of the batter and cover with the streusel topping. Bake for about an hour – start keeping an eye on it at 50 minutes and remove when the edges are golden brown.