Side Pannel
Coffee Coffeecake (5 Points)
Coffee Coffeecake (5 Points)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1/3 c Granulated sugar
- 3 tb Instant coffee granules
- 1 1/2 ts Ground cinnamon
- 1 1/2 c All-purpose flour
- 1/2 c Granulated sugar
- 1 ts Baking powder
- 1/2 ts Baking soda
- 1/8 ts Salt
- 1 c Plain nonfat yogurt
- 2 1/2 tb Stick margarine; melted, or
- -butter
- 1 ts Vanilla extract
- 1 lg Egg
- Cooking spray
- 2 tb Walnuts; finely chopped
- 2 ts 1% low-fat milk
- 2 ts Instant coffee granules
- 1/3 c Sifted powdered sugar
Directions
1. Preheat oven to 350°F.
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 350°F 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.
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 350°F 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.
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