Fortunately, the folks at Icelandic Provisions get it. Meet your soon-to-be new coffee-flavored obsession: cold brew coffee extra creamy skyr yogurt. It’s the ideal breakfast, afternoon pick-me-up, and base ingredient for making delicious coffee-flavored desserts rich in health benefits. Ahead, we delve into a gut-friendly extra creamy cold brew coffee cake recipe that’s registered dietitian and coffee purist-approved.
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Health benefits of skyr yogurt
It may look like regular ol’ yogurt, but like most things in life, it’s what’s on the inside that counts. According to Patricia Bannan, MS, RDN, a registered dietitian and nutrition consultant for Icelandic Provisions, the benefits of skyr go waaay back in time. “Skyr is an Icelandic protein-rich yogurt that’s sustained Icelanders for nearly 1,000 years,” she says.
According to Bannan, skyr is naturally low in sugar and rich in protein. "Skyr contains an array of nutrients linked to gut health as well as mood and immune support, including calcium and probiotics. Everyone has a gut-brain connection, so eating foods that are good for your gut will also have a positive effect on your mental health," she says.
Now, let’s get into the nitty gritty. Icelandic Provisions’ coffee-flavored skyr contains 11 grams of protein (or roughly 22 percent of your recommended daily intake) and three billion probiotic CFUs—plus coffee. “It’s a delicious product to incorporate into desserts to sneak in more protein plus creaminess,” Bannan says.
If we had you at coffee-flavored desserts look no further. Ahead, we share a delicious homemade extra creamy cold brew coffee cake recipe that’s the best of all worlds.
Extra creamy cold brew coffee cake recipe
Yields 5 servings
For the Cinnamon Streusel:
3/4 cup light brown sugar
1/2 cup all-purpose flour
1/4 Tsp coffee or espresso powder
1/4 Tsp cinnamon
1/4 Tsp salt
4 Tbsp cold unsalted butter
For the Cinnamon Swirl Filling:
3/4 cup light brown sugar
1/4 cup all-purpose flour
2 Tsp cinnamon
1/2 Tsp coffee or espresso powder
1/4 Tsp salt
1 Tbsp melted butter
For the Cake:
1 cup all-purpose flour
1 cup cake Flour
1 Tsp baking powder
1/2 Tsp baking Soda
3/4 Tsp salt
1 1/2 stick unsalted Butter
1/4 cup granulated Sugar
1/2 cup light Brown Sugar
2 earge eggs, at room temp
1/4 cup whole milk
1 Tsp vanilla extract
2 containers of Extra Creamy Cold Brew Coffee Skyr
For Cold Brew Glaze:
1/2 cup powdered sugar
1 Tbsp Extra Creamy Cold Brew Coffee Skyr
1 Tbsp whole milk
Pinch of salt
- Combine 3/4 cup light brown sugar (150 grams), 1/2 cup all-purpose flour (60 grams), 1/4 teaspoon coffee powder, 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt in a medium bowl.
- Cut 4 tablespoons (57 grams) of cold butter into cubes and press the butter cubes into the sugar mixture until the whole mixture is crumbly. Set aside.
- Combine 3/4 cup light brown sugar (150 grams), 1/4 cup all-purpose flour (30g), 2 tsp ground cinnamon, 1/2 teaspoon espresso powder, 1/4 teaspoon salt, and 1 tablespoon (14 grams) of melted butter in a medium bowl until combined.
- Preheat the oven to 350ºF and prep the loaf pan by greasing the pan with baking spray and then lining it with parchment paper. Set aside.
- Combine 1 cup (127 grams) all-purpose flour, 1 cup (127 grams) cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine salt in a bowl until combined.
- In a stand mixer, beat 1 1/2 sticks (170 grams) room-temperature unsalted butter until smooth and light for about 1 to 2 minutes. Add 1/4 cup (50 grams) granulated white sugar and 1/2 cup (100 grams) light brown sugar to the butter and beat until the mixture is light and fluffy. (Note: Scrape the sides of the bowl in between mixing to make sure everything is getting incorporated.)
- Once the butter sugar mix is light and fluffy, add two room-temperature eggs (one at a time) and beat until combined. Pour 1/4 cup whole milk (60 grams) and vanilla extract to your batter and mix until just combined. Gently mix in 2 whole containers of extra creamy coffee skyr 8.8 ounces (250 grams) into the wet batter until just combined. Gently fold the dry ingredients into the wet mixture and mix until just combined. Don’t overmix.
- Spread half of the cake batter into the prepared loaf pan. Spread it evenly by using an offset spatula.
- Sprinkle the cinnamon swirl filling evenly on top of the cake batter while gently pressing it into the batter. Spoon enough cake batter until the loaf pan is filled a little over three-quarters of the way. Spread it evenly. (Note: You will most likely have remaining cake batter, which you can use to make some one or two mini loaf cakes or cupcakes. Do not overfill your loaf pan till the top or it will overflow as it bakes.)
- Sprinkle the cinnamon coffee streusel on top of the cake batter. Gently press the mixture in to help it stick. Bake the loaf cake for about 60 minutes or until a toothpick inserted in the center comes out clean. (Note: Every oven is different so make sure you check on the cake after 50 minutes. If your loaf cake is browning too fast on top, loosely tent it with aluminum foil as it bakes.)
- Once the loaf cake is done baking, pull it out of the oven and let it cool on a wire rack for at least an hour before removing it from the loaf pan. Once you remove the cake, let it cook on the wire rack for another hour to let it come to room temperature.
- Once the loaf cake is almost fully cooled, make your glaze. Combine 1/2 cup (65 grams) powdered sugar, 1 tablespoon of extra creamy coffee skyr, 1 tablespoon of whole milk and a pinch of salt until smooth and liquidy. (Note: Add more milk as needed to get it to the consistency you like.)
- Drizzle the glaze on top and if you’d like, top your loaf cake with a little flaky salt and a sprinkle of espresso powder. Slice your loaf cake, serve, and enjoy with a cup of coffee!
An RD shares the (many) benefits of drinking coffee:
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