If you like coffee and cakes, this recipe is perfect for you! The blend of coffee and yogurt is simply delicious. Prepare this coffee and yogurt cake on a Sunday afternoon for your family and friends! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Strong coffee
- Eggs
- Natural yogurt
- All-purpose flour
- Granulated sugar
- Baking powder
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE COFFEE YOGURT CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and sprinkle with flour.
Step 2: Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge.
Step 3: Beat the egg yolks and the sugar until obtain a creamy and homogeneous mixture. Pour the coffee and the yogurt and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.
Step 4: Pour the mixture into the prepared pan and bake about 35 to 40 minutes.
Step 5: Remove the cake from oven and unmold onto a plate. Let cool completely and serve.
TIPS FOR COFFEE YOGURT CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
YOU MAY ALSO LIKE
- Coffee cake with chocolate mousse and strawberries
- Coffee cake
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Coffee yogurt cake
If you like coffee and cakes, this recipe is perfect for you! The blend of coffee and yogurt is simply delicious. Prepare this coffee and yogurt cake on a Sunday afternoon for your family and friends! Bon appetit!!!
4.00 from 4 reviews
- 100 ml (1/2 cup) strong coffee
- 3 eggs
- 125 grams (4 1/2 ounces) natural yogurt
- 175 grams (1 1/4 cups) all-purpose flour
- 150 grams (2/3 cup) granulated sugar
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
- Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge.
- In an electric mixer, beat on medium speed the egg yolks and the sugar until obtain a creamy and homogeneous mixture. Pour the coffee and the yogurt and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
- Remove the cake from oven and unmold onto a plate. Let cool completely and serve.
