I love cake! I love dessert! I have an addiction to sugar! The first step is admitting it and I am PROUD! My weaknesses are many - chocolate cake, lemon cookies, vanilla/almond biscotti's, tiramisu, and finally coffee cakes, especially those with a streusel and those that include cinnamon. So...after flipping through one of my favourite cookbooks "The Best of Cooking Light", I fell upon this coffee cake recipe and I was sold! It wasn't hard to get Marc into the idea and I was off to the kitchen to bake my cake!
I made a few changes. For the streusel, I used 1/2 cup brown sugar, 1/4 cup walnuts, 2 tbsp of instant coffee granules, and I left the cinnamon the same. For the cake itself, I subbed fat-free sour cream for the yogurt because that's all I had. It was very easy to put together - 10 minutes in all - and all I needed was 2 bowls! It took a little longer to bake in my 8" glass pan - about 7 minutes longer - since my other pans were otherwise occupied with leftover brownies.
So for my review...really really good! We ate it with a scoop of vanilla ice cream and if it wasn't so late in the evening right now I would make myself a latte to go with it! It's a really moist cake, lots of coffee flavor, and with that subtle hint of cinnamon, this is the perfect low-fat coffee cake!
This cake was screaming for a streusel topping, so we actually used two bowls.
2 teaspoons all-purpose flour
1/4 cup packed brown sugar
3 tablespoons finely chopped walnuts
1 teaspoon ground cinnamon
1 tablespoon instant espresso or 2 tablespoons instant coffee granules, divided
5 tablespoons butter
1 cup granulated sugar
2 large eggs
2/3 cup plain fat-free yogurt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups all-purpose flour
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
Combine brown sugar, walnuts, cinnamon, and 1 teaspoon espresso granules in a small bowl.
Place the butter in a large microwave-safe bowl. Cover and microwave at high for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda, and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).
Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares. Yield: 9 servings (serving size: 1 cake square)
NUTRITION PER SERVING: CALORIES 284(30% from fat); FAT 9.4g (sat 4.5g,mono 2.6g,poly 1.7g); PROTEIN 5g; CHOLESTEROL 65mg; CALCIUM 58mg; SODIUM 231mg; FIBER 0.8g; IRON 1.4mg; CARBOHYDRATE 45.4g