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Coffee Coffeecake

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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

Details

Servings 1

Preparation

Step 1

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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