Monday, November 23, 2009

Coffee Yoghurt Cake

This is a simple yet tasteful cake that is full of sweet coffee.I have earlier tried coffee in cookies and found it irresistible.So this time when I came across the coffee cupcakes in this magazine site,I thought its high time I progressed from cookies.As usual I halved the recipe and replaced egg and it was a scrumptious cake and that too served with coffee syrup.

Instant Coffee Powder: 1 tbsp
Boiling water: 1 tbsp

Yoghurt: 8 tsp

Sugar: 6 tbsp
Butter: 2.5 tbsp unsalted at room temp

All Purpose Flour: 10 tbsp
Baking Soda: 1/4 tsp
Salt: a pinch

Egg :1 OR Ener G Egg: 1 where 1.5 tsp of powder is mixed with 2 tbsp of water and lightly blended.Can add 1 or 2 tbsp of extra water as needed .I added 1 additional tbsp of water.

Coffee Syrup
Sugar: 2 tbsp
Wate: 2 tbsp
Instant Coffee powder:1 tbsp
CornSyrup/Honey: 1 tbsp
Vanilla Extract: Few drops

Garnish: Powdered Sugar

Mix coffee with boiling water and stir till dissolves.Allow it to cool a bit and then stir in yoghurt.Keep aside.In a small bowl,mix together flour,soda and salt.Keep aside.

Cream together butter and sugar and beat in the Ener G /normal Egg.Add the flour and the coffee mix to this alternately starting and ending with the flour mix whisking until well combined.

Pour the batter into a small cake mould -I used a star shaped one .Bake at 350F for 25+ minutes until the tester at the centre comes out clean.Cool the cake in the mould for not more than 10 minutes and then remove it from the pan and cool completely on a wire rack.

Er,the hole in the centre was actually made by me when I inserted a tester.Better use toothpick from next time onwards.The cake on inverting looks like..

Coffee Syrup:

Combine all the syrup ingredients in a saucepan,bring to boil,reduce and let it simmer for 3-5 minutes.Remove the light brown scum that may float atop.

For serving,cut the cake and drizzle with coffee syrup (optional) and powdered sugar.Optionally you can prick the top of the cake after cooling it for 10 minutes and then brush the top completely and continuously with the syrup.

The cake was excellent and flooded the house with coffee aroma.I enjoyed it even without the syrup.If drizzling the syrup while serving,then make sure you dust it in confectioner's sugar as there will be a double dose of strong coffee flavour which may be slightly bitter and may not be that preferable unless you are a coffee lover -I am a tea person though prefer coffee in bakes.

The only hitch was that the cake turned a bit crumbly -the lower portion especially was a bit sticking to the pan or whatever it was kept on.The reason I did not remove it from the pan after the first 10 minutes.This led to condensing of the of the cake.So ideally remove the cake from the baking dish 10-15 minutes after taking out of the oven.


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