Coffee Lover's Coffee Cake
I had this cake at a friend's brunch and she graciously shared the recipe. Now people always request it from me, too. Because it's so tasty it's always a hit. -Gale Lalmond of Deering, New Hampshire
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons butter softened
- 1/2 cup sugar
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1-1/2 teaspoons ground cinnamon
- batter:
- 1 large egg room temperature
- 1 cup (8 ounces) plain yogurt
- 4 teaspoons instant coffee granules
- 2 tablespoons chopped walnuts or pecans
- Carbohydrate 0.902178794899638 g
- Cholesterol 61.1445601888091 mg
- Fat 15.7236113432051 g
- Fiber 0.118300929137497 g
- Protein 1.61894504524105 g
- Saturated Fat 9.18865000088968 g
- Serving Size 1 1 servings. (48g)
- Sodium 5285.16047780801 mg
- Sugar 0.783877865762141 g
- Trans Fat 1.17810957409888 g
- Calories 149 calories
Preheat oven to 350degrees. Mix sugar, coffee granules and cinnamon. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until blended. (Batter will be thick.), Spread half of the batter evenly into a 8-in. square baking pan coated with cooking spray; sprinkle with half of the coffee mixture. Top with remaining batter; sprinkle with remaining coffee mixture. Cut through batter with a knife to swirl. Sprinkle with nuts., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before serving.
