The last thing I did Sunday night was google ‘breakfast cake recipe’. Made for a good Monday morning!

Ingredients:

• 1 stick unsalted butter, room temperature
• 2 ounces bittersweet chocolate, chopped
• 3/4 teaspoon ground cinnamon
• 1 cup sugar, divided
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup plain whole Greek yogurt

Preheat oven to 350 and grease an 8X8″ square pan or a large bread pan. Combine the chocolate, cinnamon, and 1/4 cup sugar in a bowl and stir together.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl, beat together the butter and remaining 3/4 cup sugar until light and fluffy.  Beat in the vanilla.

Vanilla extract is something like a euro per teaspoon here, but vanilla beans are dirt cheap, so (after 8+ weeks of waiting) I made my own.

Beat in the eggs, one at a time.

Like the grossest scrambled eggs ever?

Add the dry goods in three steps, alternating with the yogurt in two additions.

Pour half of the batter into the pan and sprinkle half of the chocolate mixture on top.

Add the second half of the batter and smooth the top. Sprinkle on the remaining chocolate mixture.

Bake until the top is golden brown and the cake passes the toothpick test. For an 8X8″ pan, this will be about 45-50 minutes. If you bake the cake in a bread pan, at about 45 minutes cover the cake with foil, so that the top doesn’t burn, and bake another 10-15 minutes, until it passes the toothpick test. I think the bread pan I have is a bit bigger than the standard 9X5″ pan you’ll get in the US (and certainly bigger than an 8X4!) so I’d suggest the first time you make this in a bread pan you put the bread pan on a baking sheet, just in case it overflows. I didn’t have that problem, but like I said, I think my pan’s a bit bigger than standard.

Let cool in the pan, then cut yourself a slice and go to town!

The cinnamon sugar mixture on top becomes a bit crispy, and it’s really quite delightful! The texture and the taste of this cake are both just right!

Chocolate-Cinnamon Coffee Cake

From Bon Appétit.

• 1 stick unsalted butter, room temperature
• 2 ounces bittersweet chocolate, chopped
• 3/4 teaspoon ground cinnamon
• 1 cup sugar, divided
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup plain whole Greek yogurt

Preheat oven to 350 and grease an 8X8″ square pan. Combine the chocolate, cinnamon, and 1/4 cup sugar in a bowl and stir together. Whisk the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

In a large bowl, beat together the butter and remaining 3/4 cup sugar until light and fluffy.  Beat in the vanilla. Beat in the eggs, one at a time. Add the dry goods in three steps, alternating with the yogurt in two additions.

Pour half of the batter into the pan and sprinkle half of the chocolate mixture on top. Add the second half of the batter and smooth the top. Sprinkle on the remaining chocolate mixture.

Bake until the top is golden brown and the cake passes the toothpick test, about 45-50 minutes.  Let cool in the pan.