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Coffee Cake Waffles
Here we take one of our favorite coffee cakes
and quickly bake it into a waffle. This will work for
just about any quick bread, such as a banana or
zucchini bread batter. Box mixes work great, too!.
Makes 4 waffles
Cinnamon Swirl:
½ cup toasted walnuts, chopped
¼ cup granulated sugar
1 tablespoon ground cinnamon
Pinch kosher salt
Cake:
1¾ cups unbleached, all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter,
cut into 4 pieces, room temperature,
plus more for pan
½ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup plain Greek yogurt, preferably
full fat
1. Put the Cinnamon Swirl ingredients into a
small mixing bowl. Whisk to combine.
2. Put the flour, salt, baking powder and soda
into a medium mixing bowl. Whisk to fully
combine.
3. Put the butter and sugars into a large mixing
bowl, or in the bowl of a stand mixer. Mix, with
the beaters or paddle, until light and creamy.
Gradually add the eggs, one at a time, and
then the vanilla extract and the yogurt. Add
the dry ingredients in two additions and be
sure to mix gently, but thoroughly. Fold in the
Cinnamon Swirl.
4. Preheat the waffle maker to Setting 5.
5. Scoop about a cup of batter onto the center
of the bottom waffle plate and spread to no
more than 1 inch from the edge of the plate.
Slowly close the waffle maker and turn
clockwise to flip. When the waffle is ready,
carefully open the waffle maker and remove
baked waffle. Repeat with remaining batter.
For best results, serve immediately
Nutritional information per quarter waffle:
Calories 245 (41% from fat) • carb. 31g • pro. 5g
• fat 11g • sat. fat 5g • chol. 51mg • sod. 161mg
• calc. 50mg • fiber 1g
Strawberry Shortcake
Waffles
For a more classic presentation, use the
Buttermilk Waffle recipe on page 8. If you are in
the mood for a bit more of an indulgence, use
the Chocolate Waffle recipe, page 15, for those
chocolate lovers.
Makes 4 servings
1 quart fresh strawberries, hulled and
sliced
3 tablespoons granulated sugar
Pinch kosher salt
1 cup heavy cream
3 tablespoons confectioners’ sugar, plus
more for serving (if desired)
½ teaspoon pure vanilla extract
Pinch kosher salt
2 prepared waffles
1. In a medium mixing bowl, stir the strawberries,
granulated sugar, and pinch of salt together.
Put aside to macerate until ready to serve.
2. In a large mixing bowl combine the heavy
cream, confectioners’ sugar, vanilla extract,
and salt. Using a hand mixer fitted with the
whisk attachment, whisk until medium-soft
peaks are achieved. Reserve.
3. To serve, quarter each waffle. You can serve
two quarters, or more, depending on the
desired serving size. Top with whipped cream,
then some of the macerated strawberries.
Drizzle a bit of the juice from the strawberries
(collected at the bottom of the mixing bowl)
over the strawberries. Dust with confectioners’
sugar if desired. For each waffle, you should
17
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