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1. Preheat oven to 350F. 2. Combine first 3 ingredients; set aside. 3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 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 350F 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. WW-5 points. Busted by Gail Shermeyer <email@example.com> 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"
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