Yummy Cinnamon coffee cake recipe

A coffee cake, defined:

Are you in camp No 1 or No 2? I tend to go with number two - I think that's also how coffee cake is usually defined in the UK (evidence:pop-up café on Saturday. Although modest in appearance, I love the strong cinnamon flavour and the moist crumb, and the just ever-so-crisp caramelised sugar topping.

I warn you - it's rather sweet, so my Estonian readers may actually want to reduce the amount of sugar a little. Also, as the cake contains yoghurt AND baking soda, it is important that you have your oven and cake pan ready before mixing the cake batter. If you wait too long with baking, the soda reacts with the yoghurt and you won't get a soft and lovely cake, but a flat dense one.

Cinnamon cake
(Kaneelikook)
Serves 12

150 gram unsalted butter, softened
200 gram caster sugar
2 large eggs
250 gram plain yoghurt (regular, not thick)
270 gram all-purpose flour
2 tsp vanilla sugar or extract
1 tsp baking powder
0.5 tsp bicarbonate soda/baking soda
0.5 tsp salt

Cinnamon sugar:
4 Tbsp caster sugar
1 Tbsp ground cinnamon

Preheat the oven to 175 C/350 F. Line a 24 cm/10 inch springform tin with a parchment paper.

Beat butter and sugar until pale and fluffy, either using your stand mixer or a regular electric mixer. Add eggs, one at a time, whisking after each addition. Fold in the yoghurt.

Measure the dry ingredients into another bowl, stir to combine, then fold gently into the egg and butter mixture.

Spoon half of the cake batter into the prepared cake tin, then sprinkle a generous 2/3 of the cinnamon mixture on top. Top with the rest of the cake batter and sprinkle the rest of the cinnamon sugar on top of the cake.

Bake in the middle of the preheated oven for 45-50 minutes, until the cake is lovely golden brown and pulls slightly away from the sides of the pan. Test for doneness - a toothpick inserted in the centre of the cake should come out clean.

Cool in the cake pan, then transfer onto a serving plate and cut into slices.

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