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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1/3 cup granulated sugar |
4 1/2 teaspoons instant espresso or 3 tablespoons instant coffee granules |
1 1/2 teaspoons ground cinnamon |
1 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 cup plain low-fat yogurt |
2 1/2 tablespoons stick margarine or butter, melted |
1 teaspoon vanilla extract |
1 large egg |
cooking spray |
2 tablespoons finely chopped walnuts |
2 teaspoons 1% low-fat milk |
1 teaspoon instant espresso or 2 teaspoons instant coffee granules |
1/3 cup sifted powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients; set aside.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl. Combine yogurt, margarine, vanilla, and egg; add to flour mixture, stirring just until moist.
4. Spread half of cake batter into an 8-inch square cake pan coated with cooking spray, and sprinkle with half of espresso mixture. Top with remaining batter, spreading to cover; sprinkle with remaining espresso mixture. Swirl batters together using a knife, and sprinkle with walnuts. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
5. Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.
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