By Reshma Seetharam
What you need: Makes an 8 inch cake, or 3 little cakes
2 cups flour
1 and 1/2 cups white sugar
1/2 cup butter
1 teaspoon vanilla
1 tsp baking powder
1 cup thick yogurt
3 tsp instant coffee powder
3 tsp boiling water
Pinch of Salt
Few spoons of confectioners sugar*
Preheat oven to 325 degrees F. Beat white sugar, butter and vanilla in
large bowl on medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition. Sift the flour,
salt and baking powder. Add to sugar mixture alternately with yogurt,
beating until well blended after each addition.
Mix coffee powder with boiling water. Divide the cake batter into two
bowls. To one bowl, stir in the coffee with a spatula.
I greased 3 little cake pans, you may use an 8 inch pan too. Grease and
dust the inside of the pan with butter and flour.
Spoon both the yellow and coffee cake mixtures with spoons alternating them
in little portions, one on top of each other. This will give the cake a
layered effect. Bake it for 25-30 minutes, or until a dry knife comes out
Cool completely. Dust with confectioners sugar, and devour warm. Enjoy!
This recipe was originally published here: www.myfoodarama.com
Reshma Seetharam is passionate about food, design and photography. She is a
web developer, wife, and mom of 2 little boys bubbling with energy, 5 and 3
years old. Currently, Reshma is a Senior Web Developer. She loves
cooking, and keeps her food blog rolling with new, quick and easy ways to
create something delectable.
Her recipes are a regular feature at The Daily Herald
You can see more recipes on her blog Myfoodarama.com
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