Difference between revisions of "Yogurt coffee cake"
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# [[cream]] [[butter]] and [[Granulated sugar|Sugar]] until light and fluffy. | # [[cream]] [[butter]] and [[Granulated sugar|Sugar]] until light and fluffy. | ||
# Beat in [[egg]]s, one at a time. | # Beat in [[egg]]s, one at a time. | ||
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# Bake at medium heat for about one hour. | # Bake at medium heat for about one hour. | ||
| − | [[Category:New Guinean | + | [[Category:Papua New Guinean cuisine]] |
| − | [[Category:New Guinean | + | [[Category:New Guinean cuisine]] |
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[[Category:Lemon peel Recipes]] | [[Category:Lemon peel Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
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Latest revision as of 18:06, 26 June 2012
Description
Ingredients
- 2/3 cup butter
- 3/4 cup Sugar
- 2 eggs
- 1 cup plain yogurt
- 1 teaspoon grated lemon peel
- 2 cups flour
- 1+1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup Sugar
- 1 teaspoon cinnamon
Procedures
- cream butter and Sugar until light and fluffy.
- Beat in eggs, one at a time.
- Stir in the yogurt and lemon peel.
- Sift the flour with the baking powder, baking soda, and salt; then add these dry ingredients to the creamed mixture. Stir until smooth.
- Turn half of the batter into a greased and floured pan.
- Mix 1/4 cup Sugar with cinnamon.
- Sprinkle over batter in pan.
- Top with remaining batter.
- Bake at medium heat for about one hour.
