The Ultimate Coffee Cake Level: Easy Prep: 15 min Cook: 45 min Serves: 12
Directions
Preheat oven to 360F.
Grease well bundt cake form with room temperature unsalted butter, dust lightly with flour.
Beat eggs and sugar until light and fluffy. Slowly add sunflower oil, vanilla and lemon zest. Add yougurt and mix on low speed until well combined.
In a separate bowl whisk flour, corn flour and baking powder to combine. Start adding dry mix to egg mixture on low speed until combined.
Separate one cup of the batter and using spoon mix well with cocoa powder.
Start layering. Pour 1/3 of the light batter in the bundt. form. Pour the cocoa batter. Sprinkle walnuts and lingonberrier preserve. Pour the rest of the light batter on top.
Bake until dark golden brown and cake tester comes out clean - about 45 min.
Let it cool for 30 min. Turn over into a serving plate.
When completely cool, dust with powdered sugar.
Ingredients
For the cake
- 4 eggs, room temperature
- 1 cup sugar
- 3/4 cup sunflower oil
- 1 cup plain yougurt
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbs fine corn flour
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tbs unsweetened cocoa powder
- 2 tbs lingonberries preserve
- 50 g roasted walnuts, finely chopped
Room temperature unsalted butter for greasing.
Powdered sugar for dusting