For the coffee cake, cream butter with powdered sugar, coffee and cocoa until fluffy. Beat in eggs a little at a time. Slowly stir in yogurt. Fold in flour, baking powder and almonds.
Pour the batter into a loaf pan and bake at 180 °C for about 50-60 minutes. For the glaze, heat sugar with butter, add cream.
Bring everything to the boil until the sugar has melted. Stir in coffee and boil for 5 minutes. Allow glaze to cool slightly and spread over cooled cake.
Preparation Tip:
If you like, sprinkle nuts or something else over the coffee cake.
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