1/3 c Granulated sugar
3 tb Instant coffee granules
1 1/2 ts Ground cinnamon
1 1/2 c All-purpose flour
1/2 c Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 c Plain nonfat yogurt
2 1/2 tb Stick margarine; melted, or
-butter
1 ts Vanilla extract
1 lg Egg
Cooking spray
2 tb Walnuts; finely chopped
2 ts 1% low-fat milk
2 ts Instant coffee granules
1/3 c Sifted powdered sugar
1. Preheat oven to 350F.
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.
Bate at 350F 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.
Yield: 9 servings.
Calories 234 (21% from fat); fat 5.4g (sat 1.2g, mono 2g, poly 1.8g);
protein 4.8g; carbohydrate 41.8g; fiber 0.8g; cholesterol 26mg; iron 1.4mg;
sodium 131mg; calcium 77mg.
WW-5 points.
Busted by Gail Shermeyer 4paws@netrax.net
NOTES: This is a “really” good recipe!! It passed the picky hubby test 🙂
Yields
9 Servings