Coffee Coffeecake

Coffee Coffeecake
Coffee Coffeecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Preheat oven to 350º. Combine first 3 ingredients; set aside. 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. 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 350º for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. 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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