Coffee yogurt cake

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.

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!!!

3.71 from 7 reviews

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by Pedro Barbosa
Category:Cakes, Desserts, Easy Breakfast Ideas, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 12 slices
Prep Time:20 m
Cook Time:35 m
Total Time:55 m
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Ingredients
• 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
Directions
1. 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.
2. Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge.
3. 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.
4. 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).
5. Remove the cake from oven and unmold onto a plate. Let cool completely and serve.
Coffee yogurt cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 130
Total Fat 1.5 g(2%)
Saturated Fat 0.5 g(3%)
Cholesterol 55 mg(18%)
Sodium 65 mg(3%)
Total Carbohydrate 24 g(8%)
Protein 3 g