Breakfast coffee cake

This cake is the perfect afternoon tea or brunch treat. The cinnamon sugar topping and swirl is irresistible.





For the topping

  80 ml   brown sugar
125 ml   flour
   5 ml    cinnamon
  45 ml   cold butter, cubed

For the cake

125 ml   butter, at room temperature
200 ml   sugar
    2        eggs
    5 ml   vanilla essence
  30 ml   cold, strong coffee
125 ml   NutriDay Double Cream Yoghurt
330 ml   flour
  10 ml   baking powder
    5 ml   salt
              NutriDay Vanilla Flavoured Yoghurt, to serve
              Fresh berries, to serve [optional]


  • Preheat the oven to 180ºC and line a 20 cm cake pan with baking paper.
  • To make the topping, rub all the ingredients together with your fingertips until the mixture resembles rough crumbs. Set aside.
  • To make the cake, beat together the butter and sugar until light and fluffy.
  • Add the eggs, beating well after each addition.
  • Add the vanilla, coffee and yoghurt and mix well.
  • Sift the flour, baking powder and salt and add to the batter. Mix well.
  • Transfer half of the batter to the prepared cake pan and add half of the topping mix. Now add the other half of the cake
    batter, and finally finish with the remaining topping mixture.
  • Place in the oven and allow to bake for 35-40 minutes until a skewer inserted comes out clean.
  • Remove from the oven and allow to cool completely before serving with NutriDay Vanilla Flavoured Yoghurt and fresh berries.

    Makes one 20 cm cake






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