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Coffee Lover's Coffee Cake Recipe

Coffee Lover's Coffee Cake Recipe photo by Taste of Home

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I had this cake at a friend's brunch and she graciously shared the recipe. Now people always request it from me because it's so tasty and always a hit. -Gale Lalmond of Deering, New Hampshire

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Coffee Lover's Coffee Cake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 9 Servings

25 25 50

Ingredients

1/3 cup sugar
4-1/2 teaspoons instant coffee granules
1-1/2 teaspoons ground cinnamon
BATTER:
3 tablespoons butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup (8 ounces) plain yogurt
2 tablespoons chopped walnuts or pecans

Directions

In a small bowl, combine the sugar, coffee granules and cinnamon; set aside. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until combined.
Spread half of the batter evenly into a 9-in. square baking pan coated with cooking spray; sprinkle with half of the reserved sugar mixture. Repeat layers; cut through batter with a knife to swirl. Sprinkle with nuts.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes on a wire rack. Serve warm. Yield: 9 servings.

Nutritional Facts 1 piece equals 219 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 206 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Coffee Lover's Coffee Cake in Light & Tasty April/May 2007, p41

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Reviews for Coffee Lover's Coffee Cake

Coffee Lover's Coffee Cake

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Reviewed on Oct. 01, 2012 by tranquilmoon

I used an 8 inch baking dish and it was just right for me!

Reviewed on Apr. 28, 2011 by jorierogers2010

Delicious. I made mine in a round cake pan and cut it like a pie. We tried some warm last night and didn't think it was anything special, but it was delicious the next morning!

Reviewed on Jan. 01, 2011 by baknfool

The cake was very moist!

Reviewed on Jul. 26, 2010 by bdstickles

This recipe was pretty good, not too sweet. I found there wasn't enough batter to split in half when using a 9x9 pan, so I'd suggest using an 8x8 instead.

Reviewed on Oct. 27, 2009 by heather606

This is great! Light and not terribly sweet.

Reviewed on Apr. 29, 2009 by PammieJ

I bet you could substitute sour cream. That's in a lot of coffee cake recipes. I'd use fat free sour cream which is more of the consistency of yogurt. If you're trying to get away from dairy, maybe Nasoy's vanilla soft tofu would work. PammieJ.

Reviewed on Apr. 29, 2009 by tuchter

is there anything that can be substituted for the yogurt? thanks. kg