Prep 20 mins
Cook 35 mins
one of my adoptees that i have not tried....
- 1⁄3 cup granulated sugar
- 4 1⁄2 teaspoons instant espresso or 3 tablespoons instant coffee granules (I used expresso)
- 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 (I used nonfat)
- 2 1⁄2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 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
- Preheat oven to 350F (325 F for dark pans).
- Combine first 3 ingredients; set aside.
- Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl.
- Make a well in the center.
- Mix together the yogurt, butter, vanilla, and egg; add to flour mixture, stirring until just blended.
- DO NOT OVERMIX.
- Coat an 8-inch square pan with nonstick cooking spray.
- Pour in half of the cake batter, then sprinkle with half of the espresso mixture.
- Top with remaining batter, spreading to cover completely, and sprinkle with remaining espresso mixture.
- Swirl batters together using a knife, and sprinkle with walnuts.
- Bake 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.
Just didn't do it for me. I take cakes into work once a week and have a reputation of being a pretty good cook. I through it in the bin. I didn't like the texture, taste wasn't out there. Maybe, I did something wrong.
Am always on the lookout for really good lowfat desserts and this is one of them! Excellent with a deep coffee taste (I used instant expresso).