Coffee Yoghurt Walnut Cake

by Ai Qi on 09th Oct, 2011

Posted by
Ai Qi
dessert cake walnut coffee yoghurt

This was the cake I baked for my mom's birthday. I wanted to have something different, and always enjoyed cakes with a crunch. Came across this recipe and thought this might just be it. One important thing to note is that you should NOT use Greek yoghurt, as it is less liquid than the other types of yoghurt you find in Singapore.

Coffee Yoghurt Walnut Cake

Digestive biscuits (crushed) , walnuts (lightly roasted and chopped coarsely) , light brown sugar , instant coffee powder , cinnamom powder , butter , caster sugar , eggs , vanilla extract , salt , cake flour , baking powder , plain yoghurt
Digestive biscuits (crushed)
['digestive biscuits']
walnuts (lightly roasted and chopped coarsely)
light brown sugar
['light brown sugar']
instant coffee powder
['instant coffee powder']
cinnamom powder
['cinnamom powder']
caster sugar
['caster sugar']
vanilla extract
['vanilla extract']
cake flour
['cake flour']
baking powder
['baking powder']
plain yoghurt
['plain yoghurt']
Mix biscuits, light brown sugar, walnuts, cinnamon powder, instant coffee powder. Rub in cold butter until the mixture becomes crumbly. Set aside.

Sift cake flour and baking powder, set aside.

Beat butter with sugar until the batter becomes pale, creamy and fluffy. Mix in vanilla extract and salt. Add in eggs gradually, mix well each time the eggs is added. Stir in the cake flour/baking powder mixture. Add in yoghurt in a few parts, stir well each time the yoghurt is added.

Line the bottom of a springform pan or a loose bottom pan with 1/3 of the crumbles. Spread evenly and press firmly with the back of a spoon. Add in half of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add in the remaining cake batter, spread evenly. Sprinkle with the rest of the remaining crumbles.

Bake. Remove cake from oven, let cool slightly and unmold. Allow to cool completely before slicing/serving.
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