A final swirl gives this espresso dessert a fancy touch. If you don’t like coffee, don’t attempt this recipe. This is for people who love coffee. The granules will give off a very coffee flavor.
Bowl #1: Espresso Mixture
1/3 cup granulated sugar
4 ½ teaspoons of espresso or 2 tablespoons of instant coffee granules mixed with 2 tablespoons hot water until dissolved
1 ½ teaspoons of ground cinnamon
Bowl #2: Cake Batter
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tsp. baking powder
½ teaspoon baking soda
1/8 tsp. salt
1 cup plain low-fat yogurt or 2% low-fat Greek yogurt
2 ½ tbsp. salted stick butter, melted
1 tsp. vanilla extract
2 large eggs
Bowl #3: Glaze
2 tsp. 1% low-fat milk
1/3 cup sifted powdered sugar
Cooking spray
2 tbsp. finely chopped walnuts or pecans, optional
Final Topping:powdered sugar
Directions:
Combine espresso mixture bowl #1 and set aside.
Combine dry ingredients in bowl #2 and then add in the yogurt, melted butter, vanilla, and eggs. Stirring just until moist.
Spray 8-inch square cake pan with cooking spray. Spread half of cake batter into the pan. Sprinkle half of bowl # 1 the espresso mixture onto the batter. Top with remaining batter, spreading to cover. Sprinkle with remaining espresso mixture. Swirl batters together using a knife.
Sprinkle with walnuts.
Bake at 350 for 35 minutes or until cake springs back when touched lightly in the center.
Cool on wire rack.
Combine bowl #3 and drizzle the milk and powdered sugar glaze over the cake.
Add additional powdered sugar to the top.
Completely cool and cut into squares and serve for breakfast with coffee or tea.
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