YOGURT AND COFFEE BUNDT CAKE without butter and oil, a quick breakfast or snack cake, very soft and delicious.
Simple to prepare, the yogurt and coffee bundt cake is perfect for breakfast to dip in milk or after lunch, light, without oil and butter,
The recipe of the yogurt and coffee bundt cake is ideal to start the day, energy without fats or at least few if we consider those from eggs and yogurt.
I used a lactose-free low-fat yogurt, making my cake quite light, though, of course, these tastes are also influenced by my intolerances.
Perfect with creamy or light coffee yogurt or banana if you don’t prefer plain. Those who don’t like coffee can always omit it, and if you want to enrich the cake, just add some chocolate chips.
Obviously, if you prefer other flavors of bundt cakes, HERE you can find quite a few.
Join me in the kitchen today. There’s yogurt and coffee bundt cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 3.5 oz sugar
- 1 1/2 packet baking powder
- 8.8 oz all-purpose flour
- 2 tablespoons instant coffee (or moka pot brewed)
- 1 yogurt (plain or coffee-flavored)
Preparation
Beat the eggs with the sugar until fluffy using electric beaters, they should double in volume.
Gradually add the sifted flour with the baking powder and coffee, alternating with the yogurt.
Grease and flour a 7.9-inch bundt pan and pour the mixture.
Bake in a preheated oven at 356°F for 25 minutes.
Bon appétit
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