Ingredients
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1/2 cup packed dark brown sugar
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1/2 cup raisins
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1/2 cup chopped walnuts
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2 tablespoons cocoa
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1 tablespoon cinnamon
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2 teaspoons instant coffee powder
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3/4 cup unsalted butter, room temperature
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1 1/2 cups sugar
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2 teaspoons vanilla
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3 eggs
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3 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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2 cups plain yogurt
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chopped walnuts (to garnish)
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raisins (to garnish)
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1 teaspoon instant coffee powder
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1 tablespoon hot water
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6 tablespoons unsalted butter, room temperature
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4 ounces cream cheese, room temperature
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1/2 cup sifted icing sugar, plus
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2 tablespoons sifted icing sugar
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1/2 teaspoon vanilla
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1/2 teaspoon orange juice
Instructions
- Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
- Set aside.
- Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
- Stir in vanilla.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, soda and salt together twice.
- Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
- Beat until just well mixed.
- Do not overmix.
- (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
- Spoon in one fourth of the batter.
- Sprinkle with one third of the raisin-walnut mixture.
- Repeat layering twice, ending with batter.
- Bake 1 hour at 350*F.
- Cool on rack.
- Unmold coffee cake and set on serving plate.
- Frost sides and top with Coffee Icing.
- Sprinkle with raisins and walnuts and chill until ready to serve.
- For Icing, mix coffee with water until completely dissolved.
- Cool.
- Cream butter and cream cheese until light.
- Gradually beat in sugar.
- Beat in vanilla, orange juice,salt and coffee mixture.
- Whip until double in volume, about 4 minutes.