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A moist and delicious coffee cake recipe made with yogurt and simple ingredients. I bet this recipe is a fool-proof cake recipe.

For some reason, I’ve been dreaming of coffee cake for the past couple of weeks and have been telling myself that I really needed to just try my hand at making one and share with you all.

Why to use yogurt in cake?

It might sound weird for some people, but believe me adding yogurt in a cake mix is one of the best tip or secret to have a moist cake. The cake will stay fresh and moist for good days in the fridge, compare to other cake recipes without yogurt.

What’s so special about this cake?

As I mentioned earlier, that I have been dreaming of cake for the past couple of days. This cake is so good, that I’m having this for breakfast, lunch, dinner, or anytime of day. Hand me another cup of chai/coffee, a slice of this, and I’m good!

The yogurt really does something nice to the cake and gives it a wonderful moist texture. And the drizzle of caramelized sugar and walnuts added more richness to this cake. You got to try this and share your feedback with me.

Coffee Cake

Simple ingredients coffee cake recipe. Perfect for parties and Tea time.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Servings 8

Ingredients

Cake

1/2 Cup Yogurt
1 Tbsp Instant coffee
3 Eggs
2 Cups Sugar
1/2 Cup Oil
1/2 Cup Milk room temperature
1 Tsp Vanilla essence
1/2 Tbsp Baking soda
1 Tbsp Baking powder
2 Cups All-purpose flour

Whipping Cream

1/2 Tbsp Water
1-2 Tbsp Instant coffee (optional)
1 Cup Cream Heavy whipping cream
1/2 Cup Icing sugar

Instructions

Line the baking pan with parchment paper. Preheat the oven at 180 C or 350 F.
In a mixing bowl, add yogurt and coffee and mix until well combined and keep aside
In another bowl add eggs, and sugar and beat for 6-7 minutes.
Add milk, oil, vanilla essence and the yogurt mixture and mix all together.
Sift together the dry ingredients: baking soda, baking powder in all-purpose flour and mix well.
Gradually add dry mixture to the wet ingredients and mix until well combined.
Next pour the cake batter in the baking pan, and bake in preheated oven for 35-40 minutes until cake is cooked through and toothpick comes out clean.
Cool completely on a wire rack and lets prepare the cream.
In a mixing bowl, add cream (I’m using heavy whipping cream) and the icing sugar and whisk at high speed until stiff peaks form.
Mix coffee in water and add this is the cream (use according to your taste). This step is optional.
Frost the cake and decorate with chocolate chips, shaved chocolate, caramelized sugar and caramelized. (You may use toppings of your choice).
Slice and enjoy!

Video

Notes

Use milk at room temperature.
Bake in preheated oven.
Coffee is optional in the whipping cream.
You may use coffee according to your taste.
For whipping cream beat the cream until stiff peaks form.
For whipping cream use icing/powdered sugar.
Apple the cream when the cake is completely cool down. Best is to leave it in the fridge for 30-40 mins when its at room temperature.