Cinnamon Eggless Coffee Cake

Cinnamon Eggless Coffee Cake

Cinnamon Eggless Coffee Cake

45 minutes

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Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • Southern
  • morning meal
  • dessert
  • brunch
  • breakfast
Comments
Ingredients
  • 1 cup of All purpose Flour
  • 1/2 cup of wholewheat flour
  • 1 cup of powdered sugar
  • 6 tablespoons of vegetable oil
  • 1 tablespoon Vinegar
  • 1/2 teaspoon of instant coffee powder
  • 1 teaspoon of Cinnamon powder
  • 1 teaspoon of Baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of Vanilla essence
  • 1/2 cup of Curd or Yogurt
  • 1/2 cup of strong coffee decoction
Instructions

Preheat the oven for 10 minutes at 180C. Grease a rectangular tin for baking the cake and keep it aside. Take a big vessel and sift the two kinds of flour with baking powder, coffee, powder, cinnamon powder and salt for at least three times.

Take another vessel and beat powdered sugar and oil till it is light and fluffy , for about 10 minutes.

Add the curd, coffee decoction, vanilla essence and vinegar in the sugar and oil mixture and stir it thoroughly. Keep 1 tsp. of sugar aside.

Gently mix in the liquid mix in the dry flour.

Mix the whole batter very lightly till it resembles a uniform paste. Do not over mix, just 10-12 strokes will do.

Pour the prepared batter in the baking tin and sprinkle 1 tsp. of sugar over it.

Bake it at 180C for about 25-30 minutes or till done.

Insert a clean knife and take it out, if it comes clean the cinnamon tea cake is ready, else bake it for few more minutes.

Take out of the oven and let it cool on a wire rack.

Cut it in desired shape and serve with tea or coffee. Stays good for a week.

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