RCI-BR.004.0562.001
Yogurt coffee cake
Yogurt coffee cake from the Recidemia collection
Prep10 min
Cook10 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 2/3 cup
- 3/4 cup
- 2 unit
- 1 cup
- 1 teaspoon
- 2 cups
- +1/2 teaspoons baking powder1 unit
- 1/2 teaspoon
- 1 teaspoon
- 1/4 cup
- 1 teaspoon
Method
1
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
2
Cream together 2/3 cup butter and 3/4 cup sugar in a mixing bowl until pale and fluffy, about 2-3 minutes.
3
Add 2 eggs one at a time, beating well after each addition to incorporate fully.
4
Stir in 1 cup plain yogurt and 1 teaspoon grated lemon peel until combined.
5
In a separate bowl, whisk together 2 cups flour, 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
6
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7
Pour the batter into the prepared pan, smoothing the top gently.
8
Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, then sprinkle evenly over the top of the batter.
9
Bake for 35 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
35 minutes
10
Remove from oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.