User login
Search
This Month's Top Users
 | Kbrick621 | |
| amcolorado | |
| Louise MacLaren | |
| Horton702 | |
| mckincm |
Streusel Coffee Cake
Submitted by JenSmith1 on Thu, 03/11/2010 - 14:46
Coffee cake with crumbly cinnamon topping.
Number of Servings:
8
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
Instructions:
• 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.