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Coffee Swirl Yogurt Cake

The flavor of coffee and the goodness of yogurt, all in one delicious loaf cake!

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( 35 Ratings)

35 Ratings

5 Stars 57%

4 Stars 29%

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

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Prep Time 15 min
Total Time 2 hr 40 min
Servings 16

Ingredients

2: cups Gold Medal® all-purpose flour

1/2: teaspoon salt

1/4: teaspoon baking soda

1/4: teaspoon baking powder

1/2: cup butter or margarine, softened

1 1/4: cups sugar

1: teaspoon vanilla

3: eggs

1: cup plain yogurt

1/4: cup international instant coffee mix (any flavor)

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Directions

1 Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
2 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.
3 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.
4 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.

EXPERT TIPS

Expert Tips

Only the bottom of the pan is greased and floured so the cake can climb the sides of the pan without resulting in sharp edges or ledges when baked.

This cake freezes well. Wrap airtight and it will keep frozen 3 to 4 months.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 70 ),

% Daily Value

Total Fat: 8 g; 8 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 55 mg; 55 %;
Sodium: 180 mg; 180 %;
Total Carbohydrate: 31 g; 31 %
(Dietary Fiber 1 g 1 % ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 1 Fruit; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 4/30/2010 8:47:33 AM REPORT ABUSE FannyFarmer said:

Rating:

I used vanilla yogurt and a little less sugar. Mine looked just like the picture! But I did have a little trouble getting it out of the pan with only greasing the bottom of it. Next time I will spray the whole pan, as I usually do. Yum!

This reply was: Helpful Inspiring

Posted 3/20/2009 11:13:18 PM REPORT ABUSE abbyandspencersmommy said:

Rating:

so yummy. I made it with Strawberry yogurt (all I had),and 1/4c cocoa powder (+ 1 T butter) instead of coffee and I am having trouble saving some for the kids!

This reply was: Helpful Inspiring

Posted 3/22/2008 1:16:14 PM REPORT ABUSE BakingPaddler said:

Rating:

This bread got rave reviews by my coworkers. They've all been asking for the recipe. I also used instant cappuccino and it gave the bread just a mild coffee taste. I was actually hoping for a stronger coffee taste...I'll try instant coffee next time. But the non-coffee drinkers in my office loved that the coffee taste was mild. The bread was very moist and yummy. I will definitely make this again.

This reply was: Helpful Inspiring