Coffee coffeecake (5 points)

Yield: 9 Servings

Measure Ingredient
⅓ cup Granulated sugar
3 tablespoons Instant coffee granules
1½ teaspoon Ground cinnamon
1½ cup All-purpose flour
½ cup Granulated sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
⅛ teaspoon Salt
1 cup Plain nonfat yogurt
2½ tablespoon Stick margarine; melted, or butter
1 teaspoon Vanilla extract
1 large Egg
\N \N Cooking spray
2 tablespoons Walnuts; finely chopped
2 teaspoons 1% low-fat milk
2 teaspoons Instant coffee granules
⅓ cup Sifted powdered sugar

1. Preheat oven to 350°F.

2. Combine first 3 ingredients; set aside.

3. Lightly spoon flour into dry measuring cups, and level with a knife.

Combine flour, ½ 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 350°F 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@...> NOTES: This is a "really" good recipe!! It passed the picky hubby test :) Recipe by: Cooking Light Magazine, May 1998 Posted to EAT-LF Digest by "Koula Smith" <t_ksmith@...> on Sep 24, 1998, converted by MM_Buster v2.0l.

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