Mocha Yogurt Coffee Cake

Years ago I use to make coffee cakes all the time. This was one of my favorites.

• Ready In: 50 mins
• Serves: 9
• Yields: 1 coffeecake

Ingredients

• 1⁄4 cup brown sugar
• 1⁄4 cup  nuts, chopped
• 1  tablespoon  unsweetened cocoa powder
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon instant coffee crystals
• 1⁄3 cup butter
• 3⁄4 cup sugar
• 1  teaspoon vanilla
• 2  eggs
• 1 1⁄2 cups Bisquick baking mix
• 3⁄4 cup plain yogurt
•  powdered sugar, for dusting

Directions

1. In a small bowl, combine brown sugar, nuts, cocoa powder, cinnamon, and coffee crystals; set aside.
2. In a mixer bowl, beat butter on medium speed of an electric mixer for 30 seconds. Add the sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Add Bisquick and yogurt alternately to beaten mixture, stirring just until combined.
3. Spoon about half of the batter into a greased 8-inch square baking pan. Sprinkle nut mixture on top. Spoon remaining batter over all. With a narrow spatula, swirl to marble. Bake in a 350°F oven for 35 to 40 minutes, or until done. Cool slightly on a wire rack. Dust lightly with powdered sugar.