Coffee Yogurt Cake
It is very easy to bake this fragrant Coffee Yogurt Cake with a few quick stir. So perfect to serve with a cup of piping hot coffee.
Ingredients
- 4 large eggs
- 165 g caster sugar
- 100 g corn oil
- 160 g natural yogurt
- 80 g cake flour or plain flour
- 1.5 tsp baking powder
- 50 g almond powder - ground almond
- 2 tbsp instant coffee granules - + 2 tbsp hot water, stir well
- 1 tsp coffee oil - optional
- 1/2 tsp vanilla extract
Instructions
- Whisk eggs and sugar at low speed for one minute, then gradually add oil and blend well. Lastly add yogurt and mix well again.
- Sieve flour, baking powder and almond powder in 2 batches into egg mixture. Fold well with a rubber spatula.
- Scoop about 8 tablespoons of the batter into a small bowl. Then pour in coffee liquid together with coffee oil and vanilla extract, mix well.
- Pour coffee batter into the plain flour and gently swirl the mixture and pour into a lined 7 inch round cake pan (grease some butter or oil at the sides of the pan).
- Bake in a preheated oven at 170 degrees C for about 30-35 minutes or skewer inserted into cake comes out clean.
- Remove the cake from oven, let it stay in cake pan for 10 minutes before removing it to cool completely on wire rack.
Notes
Please keep in mind that all ovens temperature and baking time varies
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