Fat and Crafty.com

This is what our Fourth of July looks like :

Deviled Eggs
Pickles
Fried Chicken
Potato salad
Biscuits
Chocolate Tofu Pie

Yesterday i was lounging on the ground outside, flipping through the Joy of Cooking, having just used it for verifying the temperature of the beef roast that i was barbecuing.
“I love hush puppies” Aron said drooling over the book.
“i could make them for you”
“For when?”
“Maybe for the fourth?”

While hush puppies are a gem, it was the idea of yogurt coffee cake that had me captivated.
Coffee cake what a simple thing. A cake whipped up served with a crumbly nut and cinnamon topping. I substituted the sourcream for all yogurt, half vanilla yogurt half maple. It cooked a little longer then the requisite 30 minutes, but boy was it good. A rich crumbly cake with crunchy nibbles of almond and cinnamon falling off.

Yeah it was a good Sunday morning breakfast treat

Yogurt – Sour Cream Coffee Cake Ala Joy of Cooking

1 1/2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 cup yogurt or sour cream or a mix of the two
2 eggs
Sift the dry ingredients together. In another bowl beat together the yogurt or sour cream and eggs. Add to the dry ingredients and beat until just smooth. Spread in a lightly greased 9 x 9-inch square pan, top with the streusel topping, and bake at 350° F. for about 30 minutes

Next time it begs for blueberries or cranberries inside. i’d also lke to play with modification of the recipe subsituting the flour for wheat and oat flours to remain tender but increase fiber and protein.