Funny, or not so funny story... we left the house for a bit and Ben's sweet little dog, Lucy, ate two of the muffins. Don't ask me how, but she managed to take them out of the plastic wrap. As freaked out as we were, nothing super bad happened.
Well, now let me get you a bit jealous. As Amanda says, Ben is one of those people that comes with perks. His perk is he flies planes. As of now, little ones, but beware Boeing! here comes Ben...
So guess what, we got to fly over the cape and adore the beauty of the landscape...
The coffee cake was our after flight treat and it was not overly sweet, moist, tender and rich. Semi-melted chocolate chips and delicious baked strawberry... Yum!
To make it...
1/2 stick of butter
1 cup all purpose flour
1/2 cup brown sugar
1 egg
1 fat free yogurt (or half a cup of sour cream)
1 tsp vanilla
1 tsp baking powder
3 ounces chocolate chips
1 cup of fresh strawberries
Note! I baked a small coffee cake, the size of a squared 6 x 6 in pan. Feel free to double the recipe if you want to make a bigger or thicker cake.
Preheat your oven to 350 F.
In a bowl cream together the butter and sugar. Add the egg and mix well. Mix in the yogurt and the vanilla extract. Beat in the flour and baking powder just until incorporated.
Clean the strawberries and slice them (about 4 slices for each strawberry). Pour half of the coffee cake batter in your greased baking pan. Place the strawberry slices on top of the batter. Cover with the rest of the batter. Sprinkle the chocolate chips on top, pressing them down a little bit so they get well attached.
Bake for about 30 min or until a toothpick comes out clean. Let it cool and cut into squares.
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