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Avocado Toast with Coffee Cake

moka coffee pot
Creamy avocado spread meets crunchy toast, served with a soft, cinnamon-rich coffee cake for a deliciously ironic wellness-dessert brunch duo.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 472 kcal

Ingredients
  

Avocado Toast:

  • 4 slices sourdough bread
  • 2 ripe avocados
  • ½ tsp lemon juice
  • ¼ tsp chili flakes
  • Salt and black pepper to taste
  • Optional: feta crumbles ¼ cup, cherry tomatoes (¼ cup, halved)

Coffee Cake:

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter softened
  • 2 eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • Optional topping: streusel ¼ cup brown sugar, 2 tbsp flour, 2 tbsp butter, pinch cinnamon

Instructions
 

Avocado Toast:

  • Toast bread until golden and dramatic.
  • Mash avocados with lemon juice, chili flakes, salt, and pepper.
  • Spread avocado mix generously over toast.
  • Top with feta or tomatoes if you feel like a fancy influencer.
  • Serve immediately before it browns like your last relationship.

Coffee Cake:

  • Preheat oven to 350°F (175°C). Grease loaf pan like your life depends on it.
  • Cream butter with sugars until light and first-world-problem fluffy.
  • Beat in eggs, then sour cream and vanilla.
  • In a separate bowl, mix flour, baking powder, soda, salt, and cinnamon.
  • Combine wet and dry ingredients. Mix just until blended.
  • Pour batter into pan. Add optional streusel on top for drama.
  • Bake 35 minutes or until a toothpick emerges victorious.
  • Cool slightly before slicing into your feelings.

Notes

Nutritional Values (Per Serving)

Calories: 472
Total Fat: 29g
Saturated Fat: 10g
Carbohydrates: 44g
Fiber: 6g
Protein: 8g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 17%
  • Folate: 20%
  • Calcium: 12%
  • Iron: 15%
  • Potassium: 22%

Additional Notes/Tips

  • Add poached eggs to the toast if you want even more brunch street cred.
  • Swap sourdough for multigrain if you're trying to impress a nutritionist.
  • Use decaf coffee in the cake if you’re baking after 5 p.m. and value sleep.
  • Sprinkle extra cinnamon for that bakery-scented illusion of competence.
  • Don’t freeze the toast. Freeze the guilt instead.
Let me know if you want to turn this into a full brunch menu. Or a passive-aggressive family gathering.