Yoghurt Coffee Cake

180°C, 350°F, Gas Mark 4

Ingredients

1 cup plain yoghurt 1 tspn baking soda
¼ cup butter or margarine, soft 1 cup lightly packed brown sugar
1 egg 1 tspn instant coffee, dissolved in 3 tblspns hot water
1 ½ cups all-purpose flour 2 tspns baking powder


Ingredients for middle layer and topping

½ cup llightly packed brown sugar 1 tblspn cinnamon
1 tblspn cocoa

Mix yoghurt and baking soda together in a bowl. It will increase in volume immediately. In a separate mixing bowl, cream butter with brown sugar until creamy and light. Beat in egg well, add hot instant coffee mixture. Mix well. Stir the flour and the baking powder together. Alternately add flour and yoghurt mixtures to the creamed butter/sugar. Mix carefully but thoroughly.


Middle layer and topping:
Pour (spread) half the cake batter into an 8 or 9 inch cake pan (greased). Sprinkle half the topping mixture over top. Spread rest of the batter over it, and sprinkle evenly with the rest of the topping mixture.

Bake for about 35 minutes or until skewer comes out clean. Cool and serve.

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

Registered in England No. 4387161.
Registered Office As Above
VAT Reg. No: GB 791 3864 93