Yield: 9 Servings
|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|
|1 cup||Plain nonfat yogurt|
|2½ tablespoon||Stick margarine; melted, or butter|
|1 teaspoon||Vanilla extract|
|\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.
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.