Recipe by Aunt Cookie
Admittedly, the preparation of this loaf is a little bit fussy (not difficult, just a lot of steps). The result is well worth it, though. This is moist and dense...yum!
Top Review by Annacia
Yummm, I made this into 4 mini loaves and tucked 3 into the freezer. I skipped the nuts for DH but aside from that went right by the recipe. It takes a little longer than most loaves but the outcome is scrumptious (I know because I licked the beaters, lol). If you enjoy coffee your going to love this.
- 2 cups flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 eggs, separated and at room temperature
- 1⁄4 teaspoon cream of tartar
- 1 cup sugar
- 1⁄2 cup butter, at room temperature
- 2 tablespoons instant coffee
- 2⁄3 cup plain yogurt
- 1⁄4 cup strong coffee
- 2⁄3 cup chopped pecans (optional)
Directions See How It's Made
- Preheat the oven to 350°F Grease a 9 x 5 loaf pan, and line it with waxed paper.
- Sift the flour and dry ingredients into a medium bowl and set aside.
- Blend the egg whites in a large bowl until foamy, and blend in the cream of tartar. Gradually add 1/4 cup of sugar, beating until the whites are stiff and glossy. Set aside.
- Combine 3/4 cup sugar, butter, yolks, and coffee granules in a large bowl and beat at medium speed until fluffy.
- Reduce speed to low. Add the flour, yogurt, and coffee alternately to the egg yolk mixture, beating until blended after each.
- Stir in 1/3 of the egg whites. Fold in the remaining egg whites and optional pecans.
- Put the batter in the pan, smoothing the top. Bake for about one hour, until a cake tester comes out clean. Cool for 10 minutes before removing.