Coffee Cake Recipe

This is a recipe for a light and airy, coffee-flavored sponge cake. This coffee cake is great served as a dessert with cup of hot tasty coffee and sweetened cream or as an afternoon snack.




Perfect with a cup of tea!

I think nearly every family has a sour cream coffee cake recipe. This is an alternate version using plain yogurt in place of the sour cream.

If you love your coffee in the morning, you'll be sure to love this coffee cake. Use instant espresso granules for a more robust coffee flavor. You can use melted butter instead of the oil, if desired. You can also add 100g chocolate chips at the very end if you want a sweeter, more indulgent coffee taste. This cake is perfect as a light snack and perfect with a cup of coffee! Use your favorite coffee and decorate to your liking.

Ingredients:

Cake

• 1 cup softened butter
• 2 cups brown sugar
• 4 eggs
• 2 teaspoons vanilla
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups yogurt

Cinnamon-Pecan Filling

• 2 cups brown sugar
• 1 cup granulated sugar
• 2 cups coarsely chopped toasted pecans
• 2 teaspoons cinnamon
• 1 teaspoon cardamom

Directions:

1. In a larger bowl, combine flour, baking soda, baking powder, and salt. In a smaller bowl, cream butter (or margarine) and sugar with electric beater. Add eggs, one at a time, beating well after each, add in vanilla. Add flour mixture alternately with yogurt.

To Assemble Coffee Cake

1. Grease a 10-inch tube pan with cooking spray. Sprinkle 1/4 of the filling on the bottom of pan. Spread 1/3 of the cake batter over filling. Repeat process two times, ending with final 1/4filling. Bake at 200°C for 45 minutes or until a toothpick inserted in center of coffee cake comes out clean. Cool in pan and when cool, turn out upside down onto plate. Store the prepared cake in airtight container until ready to use.

Not to be forgotten... We would like you to visit Zomick's Kosher Bakery. The end! :)