Coffee Coffee Cake
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1/3 cup granulated sugar
2 tablespoons instant coffee crystals
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/8 teaspoon salt
1 carton (8 ounces) vanilla yogurt
3 tablespoons buter, melted
1 teaspoon vanilla
1 egg or egg substitute to equal 1 egg
1/4 cup finely chopped walnuts
2 teaspoons coffee crystals
2 teaspoons milk
1/3 cup sifted powdered sugar
Grease an 8x8x2-inch baking pan. Set aside.
In a bowl, combine the 1/3 cup sugar, 2 tablespoons coffee crystals, cinnamon and cocoa powder; set aside.
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, soda and salt.
In another bowl, combine yogurt, melted butter, vanilla and egg; add to flour mixture, stirring until moistened. Spread half of the batter in prepared pan. Sprinkle with half of the sugar-coffee mixture. Repeat layers. Use a knife to swirl batter slightly. Sprinkle with nuts.
Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean.
Dissolve 2 teaspoons coffee crystals in milk; stir in powdered sugar until smooth. Drizzle over coffee cake.
Makes 9 servings.
Judy Van Opdorp