Mocha Yogurt Coffee Cake Recipes

MOCHA YOGURT COFFEE CAKE

Steps:

• In a small bowl, combine brown sugar, nuts, cocoa powder, cinnamon, and coffee crystals; set aside.
• In a mixer bowl, beat butter on medium speed of an electric mixer for 30 seconds. Add the sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Add Bisquick and yogurt alternately to beaten mixture, stirring just until combined.
• Spoon about half of the batter into a greased 8-inch square baking pan. Sprinkle nut mixture on top. Spoon remaining batter over all. With a narrow spatula, swirl to marble. Bake in a 350°F oven for 35 to 40 minutes, or until done. Cool slightly on a wire rack. Dust lightly with powdered sugar.

COFFEE SWIRL YOGURT CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
• Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
• Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.