This is a sponsored post written by me on behalf of Pavilions. All opinions are 100% my own. 

Daily garden visits to break up the new norm of tons of screentime, a few days of food styling here, a sprinkle of laundry (ok a generous helping of laundry) there, and nonstop cleaning all around the house. Welcome to my new norm. Is it yours too? Life looks a little different this year and while we’re falling into the routine of it, it’s all a bit strange. I mean, it’s fall and it’s wild to think this is real life, but here we are, still at home, dreaming about casual trips to hang at our favorite coffee shops and bakeries. They’ve been replaced by lists of all the baked treats I’m making at home now. Coffee cake, loafs of milk bread, cream cheese danishes.

The list is getting really long. So, I’m starting at the top and up first is coffee cake. But I wanted it to have a nutty note without the nuts, so I browned the butter. And I wanted a punch of sweetness and tartness all at the same time, so I added a couple ribbons of O Organics® Superfruit Fruit Spread. And because I’ve been baking more, I decided to lighten it up, just a touch, and used some Nonfat Open Nature® Greek Yogurt in place of my usual sour cream. It’s a little lighter and if I’m being real, it also saved me from making another order on pavilions.com. I’ve been loving all the O Organics and Open Nature ingredients that are available exclusively at Albertsons Companies family of stores. I find mine at my local Pavilions, Vons, and Albertsons, but you can find the same products in a store near you, including Safeway, Jewel-Osco, Tom Thumb, Randalls, ACME Market, Star Market, Shaw’s, United Supermarket and Carrs/Safeway. I’m still in the mode where I’m only ordering online for delivery, it’s been great to have such a wide range of USDA Certified Organic and clean, natural products delivered to my door and at such a great price and value. At a time, when so much has changed and what was once normal is not, it’s a comfort to find the same quality and convenience with my local Pavilions.

Back to the loaf, because while it’s simple to make, there are a few things worth noting… overmixing and overbaking are your nemeses here. Overmixing makes for a tougher crumb and same goes for the overbaking—she’ll be dry and nobody wants a dry cake. So mind your mix and your bake time when making this coffee cake!

Brown Butter Jammy Yogurt Coffee Cake Loaf

Makes one

INGREDIENTS

Brown Butter and Streusel

14 tablespoons unsalted butter
¼ cup brown sugar
¼ cup granulated sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon kosher salt
1 teaspoon vanilla extract

Loaf

1 cup granulated sugar
2 large O Organics eggs, brown large grade A
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoon freshly grated nutmeg
¾ teaspoon kosher salt
1 cup Plain, Nonfat Open Nature Greek Yogurt
3 tablespoons O Organics Superfruit Fruit Spread

FIX

Preheat the oven to 350°F and line a 10-inch by 5-inch by 3-inch loaf pan with parchment paper and set aside.

To make the brown butter and streusel, start by melting the butter in a saucepan over medium heat. Stir it often to prevent the milk solids from sticking to the bottom of the pan and heat until they turn golden brown and smell deliciously nutty. The stirring also helps you to see the color of the bits, as the butter will foam up quite a bit. Let it cool to room temperature before using.

 In a bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon, kosher salt, and vanilla. Using a spatula, mix in 6 tablespoons of the cooled brown butter (and reserve the rest of the butter for the loaf) until it’s evenly incorporated—the mixture should have lots of clumps and look like wet sand.

 To make the loaf, mix the granulated sugar, eggs, vanilla, and the 8 tablespoons of reserved brown butter together until well incorporated. In another bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Stir the yogurt into the sugar mixture and then gently fold in the flour mixture until just incorporated. Overmixing will result in a tougher loaf.

Spoon a fifth of the batter into the bottom of the lined loaf pan and spread evenly with a spatula. Spoon 1 ½ tablespoons of jam and smooth and spread evenly with a spatula. Spoon a fifth of the batter over the jam and spread evenly with a spatula. Evenly sprinkle on 1/3 of the streusel and evenly cover with another fifth of the batter. Repeat the layering of the jam, batter, streusel, and batter again, topping the last layer of batter with the last third of the streusel. Bake for 55-65 minutes, until just cooked through. You can test this by inserting a toothpick into the middle of the loaf; if it comes out clean, it’s done. Overbaking will result in a dry loaf. Cover the top of the loaf with foil if the top is browning too quickly. Let cool in the pan for 15-20 minutes before transferring to a wire rack to cool to room temperature. Slice to serve.

This post is sponsored by Pavilions, Albertsons, and Vons. As always, I am so happy to be partnering with companies that stock products I love and trust and you can find theirs at pavilions.com!