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Clover Coffee Yogurt Cake

Coffee Yogurt Cake

Coffee Yogurt Cake

Recipe: Melandie Esterhuizen

Cake:
130g cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
65g butter, softened
160 g sugar
1 egg
2 tablespoons instant coffee
3 tubs clover classic vanilla yogurt


Base:
50g cup chopped pecans
50g cup brown sugar
1/2 teaspoon cinnamon
45 g butter, softened
pinch of salt


Icing:

4 tubs clover classic yogurt
1 teaspoon vanilla paste
½ cup Icing Sugar

Cake:
In a small bowl whisk together the flour, coffee, baking powder, baking soda, and salt. Set aside.
In a larger bowl cream together the softened butter and sugar. Stir in the egg and vanilla extract. Stir in the flour mixture. Stir in the clover classic vanilla yogurt until just combined. For the base, stir together the pecans, brown sugar, cinnamon, salt, and softened butter. 
In a lightly buttered loaf pan, pour in the batter. Spoon the topping mixture over the top of the batter. Bake at 175°C for 45-50 minutes, until a tooth pick inserted in the centre comes out clean. You'll notice that a lot of the topping with end up at the bottom of the coffee cake.
Allow to cool for ten minutes before flipping the cake out of the pan with the peacn base at the bottom.

For the Icing:
Whisk all the ingredients in a bowl until combined, set in the fridge for at least 30 minutes before spreading over the cake.

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