Kaffeekuchen in 5 Minuten! Omas fluffigster Kuchen, der auf der Zunge zergeht!

Coffee Cake in 5 Minutes! Grandma's fluffiest cake that melts in your mouth! Simple and delicious! This incredibly soft coffee cake, based on Grandma's old recipe, practically melts in your mouth! 🤎 It features a harmonious combination of delicate coffee aroma, a sweet layer of cinnamon, and fine chocolate chips on top. You can prepare it twice a week or simply every day – without ever needing a scale. Finally, spread it with apricot jam for a fresh, fruity flavour and sprinkle coconut flakes on top, or traditionally dust it with icing sugar. ☕ Be sure to try this wonderful recipe and bake it along with me! ✨ 🍫 In the recipe: — An incredibly soft coffee cake based on Grandma's old recipe — Harmonious combination of coffee aroma, cinnamon layer, and chocolate drops ------------------------------- Ingredients Dough ◾️ 3 eggs & a pinch of salt ◾️ 1 tsp vanilla sugar (or vanilla extract) ◾️ 150 g sugar (6 tbsp) ◾️ 100 ml sunflower oil (6 tbsp) ◾️ 150 g natural yoghurt (8.5 tbsp) ◾️ 200 g plain flour (10 tbsp) ◾️ 2 tsp baking powder Coffee & Cinnamon Layer ◾️ 2–3 tbsp warm milk & 2 tsp instant coffee ◾️ 3 tbsp sugar & 2 tsp ground cinnamon (approx. 5 g) ◾️ Baking chocolate chips (2–3 tbsp / approx. 30 g) Additional & Decoration ◾️ Apricot jam (for a fresh, fruity flavour) ◾️ Coconut flakes (for sprinkling) or 2 tsp icing sugar for dusting ◾️ A bit of butter (for greasing the tin) Size of baking tin: Ø 20 cm (approx. 7.9 inches). Baking: 175°C (346°F) top/bottom heat for 40–45 minutes 🕙 (grease the tin with butter and line with baking paper beforehand). Tips and Tricks 👵✨ ◾️ The best thing about this cake is that you can bake it twice a week or daily thanks to the uncomplicated preparation, without ever needing to pull out a scale. ◾️ Always dissolve the instant coffee in a few spoons of warm milk to ensure the coffee flavour is perfectly distributed in the batter without lumps. -------------------------------- Step by Step Base: Beat 3 eggs, salt, 1 tsp vanilla sugar, and 150 g sugar for 2–3 minutes until creamy. Liquids: Stir in 100 ml sunflower oil and 150 g natural yoghurt. Add flour: Gradually add 200 g plain flour in two portions along with 2 tsp baking powder, mixing thoroughly until smooth. Coffee batter: Dissolve the instant coffee in 2–3 tbsp warm milk and stir into a portion of the batter until homogeneous. Prepare the tin: Grease the baking tin (Ø 20 cm) with a bit of butter to prevent the baking paper from slipping. Layers: Spread half of the batter on the bottom, sprinkle with a mixture of 3 tbsp sugar and 2 tsp cinnamon. Add the remaining half of the batter on top and sprinkle with chocolate chips (2–3 tbsp). Bake: Bake at 175°C (346°F) top/bottom heat for 40–45 minutes. Finish: Optionally spread with apricot jam and sprinkle with coconut flakes, or alternatively dust with 2 tsp icing sugar. Enjoy! 🍰 --------------------------------- 💬 Subtitles are available in various languages, so you can enjoy this video in your native language too. 📌 Save the recipe so it doesn't get lost! 👍 Leave a like if you love homemade cakes! 💬 Feel free to leave a comment and let me know how you liked the result! 📌 Don't forget to subscribe to the channel and activate notifications so you don't miss any new recipes! 🍰🔔