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| Chef | |
| Submitted | March 11th 2010 |
| Cuisine | Austrian |
| Category | Dessert |
| Level | Beginner |
| Servings | 8 |
| Rating |
Ingredients
5 teaspoons instant coffee granules
60 ml semi-skimmed milk
175 grams plain flour
One and a half teaspoons bicarbonate of soda
3 tablespoons soft light brown sugar
175 grams low fat natural yoghurt
4 tablespoons golden syrup
2 tablespoons margarine, melted
For the topping:
6 tablespoons plain flour
2 tablespoons soft light brown sugar
One and a half teaspoons ground cinnamon
40 grams margarine
Coffee cake with crumbly cinnamon topping.
Directions
Preheat oven to 190 C (gasmark 5).
Grease an 18cm cake tin, line it, and grease the lining. A spring-form tin is best, or one with a removable bottom.
Dissolve the coffee granules in the milk.
To make the topping, mix together the flour, sgtuar and cinnamon. Rub in the margarine until the mixture resembles breadcrumbs. Put aside until later.
Sift the flour and bicarbonate of soda into a bowl. Stir in the sugar.
Combine the egg, yoghurt, syrup and melted margarine in a jug. Add the coffee and milk mixture, and mix well.
Add the liquid ingredients to the flour mixture, and mix until combined.
Spoon the mixture into the tin. Sprinkle the topping over the top.
Bake for 25-30 minutes, or until a knife inserted into the centre of the cake comes out clean.
Cool on a wire rack for 5 minutes, then remove the cake from the tin - do not turn it upside down. Serve warm or cold.
Grease an 18cm cake tin, line it, and grease the lining. A spring-form tin is best, or one with a removable bottom.
Dissolve the coffee granules in the milk.
To make the topping, mix together the flour, sgtuar and cinnamon. Rub in the margarine until the mixture resembles breadcrumbs. Put aside until later.
Sift the flour and bicarbonate of soda into a bowl. Stir in the sugar.
Combine the egg, yoghurt, syrup and melted margarine in a jug. Add the coffee and milk mixture, and mix well.
Add the liquid ingredients to the flour mixture, and mix until combined.
Spoon the mixture into the tin. Sprinkle the topping over the top.
Bake for 25-30 minutes, or until a knife inserted into the centre of the cake comes out clean.
Cool on a wire rack for 5 minutes, then remove the cake from the tin - do not turn it upside down. Serve warm or cold.