Coffee Coffeecake

• 1/3 cup granulated sugar
• 4 1/2 teaspoons instant espresso or 3 tablespoons instant coffee granules
• 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
• 2 1/2 tablespoons stick margarine or butter, melted
• 1 teaspoon vanilla extract
• 1 large egg
• 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

1. Preheat oven to 350u0b0.
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. Bake at 350u0b0 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.

sugar, espresso, ground cinnamon, flour, granulated sugar, baking powder, baking soda, salt, yogurt, margarine, vanilla, egg, cooking spray, walnuts, milk, espresso, powdered sugar

Taken from www.myrecipes.com/recipe/coffee-coffeecake (may not work)