Coffee Cake with Chocolate Rice Topping

Here’s the cake for Sunday church refreshment yesterday. This is made from the ‘fool proof’ recipe which I gave to few of my colleagues with some modifications ;p
You can make different flavor of cakes out of this recipe by adjusting the amount of wet and dry ingredients to produce a balanced mixture.

The coffee flavor is not very strong (for coffee lovers like me), so I think I’ll add more coffee powder the next time I make this. Anyway, the cake is moist and not too sweet, just the way I like it!

Ingredients:
Self raising flour (190-200gm)
Soya bean powder (3tbsp)
(Sift the above 2 ingredients together)
150gm butter
120gm brown sugar
1 tsp vanilla essence
3 eggs
3 tbsp instant coffee powder (mix with a little water to form paste)
4 tbsp plain yoghurt
A little oil
Chocolate rice (optional)

Preheat oven at 170C.


Method:
1. Cream butter, sugar and vanilla essence.
2. Add egg one by one and mix well.
3. Add in the coffee paste and yoghurt and mix well.
4. Fold in the flour mixture (self raising flour and soya bean powder).
5. Pour mixture into a baking dish greased with a little oil.
6. Sprinkle chocolate rice onto the mixture.
7. Bake in preheated oven for 35-40min or until cooked.