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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Care for a light coffee-cake? I found this recipe in 2001. Cooking Light Magazine. Ingredients:
2 tsp. all-purpose flour |
1/4 c packed brown sugar |
3 tbl. finely chopped walnuts |
1 tsp. ground cinnamon |
1 tbl. instant espresso or 2 tbl. instant coffee granules, divided |
5 tbl. butter |
1 c granulated sugar |
2 large eggs |
2/3 c plain fat-free yogurt |
2 tsp. vanilla extract |
1/2 tsp. baking soda |
1/4 tsp. salt |
1 1/3 c all-purpose flour |
Directions:
1. Preheat oven to 350.
2. Coat an 8-inch square baking pan with cooking spray, and dust with 2 tsp. flour.
3. Combine brown sugar, walnuts, cinnamon, and 1 tsp. espresso granules in a small bowl.
4. Place the butter in a large microwave safe bowl. Cover and microwave at High for 1 minute or until butter melts.
5. Add granulated sugar, stirring with a whisk.
6. Add eggs; stir well.
7. Stir in yogurt, vanilla, baking soda, and salt.
8. Lightly spoon 1 1/3 C flour into dry measuring cups; level with a knife.
9. Add flour and 2 tsp. espresso powder, stirring just until blended (do not overstir).
10. Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
11. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
12. Cool for 10 minutes in pan on wire rack.
13. Cut into squares.
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