I’ve figured out how to do portion control for sweets.
I’m hesitant to share, but I think it’s important so here goes.
to perfect portion control…
To make it a pain in the ass to make another one.
Confused? Let me explain.
When it comes to coffee cake, specifically the kind with a lovely streusel topping, I have almost zero self control. It’s just so stinking delicious and I think that deep down I just really want to eat the entire thing in one sitting, so I do and then blame it on the streusel. Or the fact that I did 100 lunges uphill yesterday on our walk and can now no longer feel my legs. Yeah, that wasn’t a smart move.
But I discovered the other day that if I make one tiny little cake that it just becomes too much for me to actually make two of them, so I eat the one and only wish for a second rather than eating it. It’s genius! Not to mention completely and totally delicious and completely and totally worth it to double, triple, or quadruple the recipe and
eat it all on the spot save some for later. So I guess I should say: forget what I said earlier about this being a pain to make. That’s just me whining on account of my legs, but it’s nothing a little coffee cake can’t cure.
For the cake:
- 2 Tbsp sugar
- 2 Tbsp plain yogurt
- 1 egg white
- 2 1/2 Tbsp flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp vanilla
For the streusel:
- 2 Tbsp butter, cut into small cubes
- 2 Tbsp brown sugar
- 1 Tbsp flour
- 1/2 tsp cinnamon
Preheat your oven to 350 and spray the inside of an 8 oz. wide-mouth mason jar with nonstick spray (if you don’t have a jar you can certainly use an oven-safe ramekin, but make sure you want it as it will likely bake faster). Whisk together the sugar, yogurt egg white and vanilla until smooth. Fold in the flour, baking powder and salt until everything is combined. For the streusel mix together the cubed butter pieces, brown sugar, cinnamon and flour and using your fingers work the butter into the dry ingredients until a fine crumb forms. Pour half of the batter into the bottom of the jar, top with 1/3 of the streusel mixture, top with the remaining batter and then top the entire thing off with the remaining streusel mixture. Place on a baking sheet lined with foil and bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean. Let cool before eating, and be careful…the jar will be hot! I topped mine with a little cream cheese frosting that I melted slightly.