Apparently my blog has turned into a baking blog. Not really, but I have many baked goods recipes to share so bare with me. Despite all the cookies I baked last week, I was craving something sweet towards the end of the weekend so I made these little cakelets. I couldn't justify all the fat for just me so I used nonfat milk and nonfat yogurt in the batter. The batter comes together so quickly and these cakelets are a really great alternative to shortcakes which I personally don't like because I detest whipped cream. Call me crazy, but it's true. Despite the substitutions, these cakes came out light and moist and surprisingly not too sweet. The brown sugary cream cheese was the perfect compliment to highlight the summer berries. The original recipe calls this an alternative to coffee cake for breakfast, but I think it makes an excellent summer dessert.
Brown Sugar Cakelets with Brown Sugar Cream Cheese and Berries
(Adapted from Serious Eats)
Makes 6 cakelets
For the cakelets:
4 tablespoons unsalted butter, melted and cooled
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 fine sea salt
1 egg, at room temperature
1/2 cup packed brown sugar
2 tablespoons milk mixed with 2 tablespoons plain yogurt
1/2 teaspoon vanilla extract
For the brown sugar cream cheese filling:
2 ounce cream cheese at room temperature
2 tablespoons brown sugar
1 tablespoon plain yogurt
Seasonal berries, roughly chopped if desired
To make the cakelets:
Preheat the oven to 350 degrees. Grease six cups of a standard muffin tin and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the egg until frothy. Add the brown sugar and whisk well to combine.
Add the flour mixture to the egg, mixing until just incorporated. Stir in the milk and yogurt mixture, the melted butter, and the vanilla extract.
Fill each muffin tin about halfway full. Bake for about 15 minute or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pan for one minute then turn out to a wire rack. Allow the cakes to cool completely.
To make the filling:
In a small bowl, whisk together the cream cheese, brown sugar, and yogurt until fluffy and smooth.
Cut each cakelet in half. Spread each half with some of the cream cheese mixture. Top with berries and serve.