Morning Coffee Cake

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  • Recipe difficulty: Medium
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Makes: 1 X 23cm (9 Inch) Cake
Preparation Time: 20 Minutes
Cooking Time: 30-40 Minutes
Tools: K Beater


  1. Grease and line the base of a 23cm (9 inch) loose-bottomed round cake tin. Preheat the oven to 180°C/350°F/Gas 4.
  2. Place the melted butter and sugar in the Kenwood Bowl, set the timer for 5 minutes and using the K Beater on speed 2 beat the mixture until it is pale and fluffy.
  3. Gradually beat in the eggs, almond essence, lemon juice and yogurt until thoroughly combined.
  4. Using the K Beater at minimum speed mix in the flour, salt, baking powder and walnut pieces. Place half the cake mixture in the prepared tin. Spoon over the raspberry preserve and top with the remaining cake mix.
  5. Sprinkle the demerara sugar over the top and decorate with the walnut halves. Bake for 30-40 minutes, until risen and firm to the touch. Leave in the tin for 5 minutes then turn out on to a wire rack to cool.


115g (4oz) butter, melted
115g (4oz) caster sugar
2 eggs
5ml (1 tsp) almond essence
15ml (1 tbsp) lemon juice
150g (5oz) natural yogurt
225g (8oz) plain flour
2.5ml (1/2 tsp) salt
10ml (2 tsp) baking powder
50g (2oz) walnut pieces
45ml (3 tbsp) raspberry preserve
15ml (1 tbsp) demerara sugar
75g (3oz) walnut halves

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