What a busy week/weekend! We had the gas company come hook up our new stove, our counter tops came in, our dishwasher came in (although it was the wrong one, so really we got 2 dishwashers last week), and we moved our fridge back across the kitchen to its rightful spot. I also laid some brick to support a light post that had fallen over years before we bought the house (with free bricks) and upgraded the lanterns on top of the posts. The last time I did any masonry work was about 8 or 9 years ago when I was helping a coworker build his house out of autoclaved aerated concrete (AAC) bricks. So, for a software developer who is extremely inexperienced at laying brick, I think the job is acceptable:
We hadn’t used the oven to cook anything yet since the inside still smelled like the oils used in production, so after many vinegar/water wipes and running the oven for a couple hours at a time, then finally mixing up a throw-away batch of bread to cook and try to absorb the rest of the smells, the oven was finally ready! And the chickens (and kittens) got nice, warm, yeastless, probably flavorless, bread!
Saturday I whipped up a batch of chocolate white chocolate chip cookies, and by Sunday they were all but gone. So after dinner Sunday evening, we needed something to satisfy the sweet tooth. The choice was between oatmeal cookies and coffee cake. The coffee cake won. I took it out of the oven around 9:30 in the evening, then just let it cool overnight and when we woke up we had fresh and delicious coffee cake!
The recipe is below, modified from this one. I fully intend to make further modifications, maybe sprinkling the pan with cinnamon sugar before adding the batter, or using brown sugar instead of white sugar for the filling, or adding a sweet orange glaze. You can also add nuts to it if you want, I’m not much of a nuts-in-baked-goods type of guy.
1 1/2 c white sugar
3/4 c butter, softened
1 tsp vanilla
1 c yogurt
2 1/2 c all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/4 c white sugar
1 tsp ground cinnamon
1. Preheat the oven to 400° F. Grease a 10-in bundt pan (I just use the reside left on the butter wrapper).
1. Beat the butter and sugar (keep the 1/4 c out) with an electric mixer until light and fluffy, then add the eggs one at a time, then the vanilla. Finally, add the yogurt.
2. In a separate bowl, combine the flour, baking powder, and baking soda, then add to the wet mix.
3. Combine the remaining sugar with the cinnamon in another separate bowl.
4. Pour about half the batter into the bundt pan. Then sprinkle the cinnamon sugar mixture onto the batter. Then cover the cinnamon sugar mixture with the rest of the batter.
5. Bake at 400° F for 8 minutes, then lower the temp to 350° F and bake for another 40 minutes, or until a tester comes out clean.
6. Let the cake cool completely, then slide a silicone spatula into the large grooves to loosen it up, flip the pan over and jiggle the cake onto a plate.