Tried & True Section of Hometown Cooking - Recipe of: Paulette Kite, Fort Wayne, Indiana
"I have lots of pleasant memories of sitting and drinking coffee with my mother. She always liked a little something sweet with her coffee -- like this coffee cake."
Coffee Coffee Cake
Prep: 30 minutes
Baking: 30 minutes
1/3 cup granulated sugar
2 tablespoons instant coffee crystals
1-1/2 teaspoon 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 8-oz. carton plain yogurt
3 tablespoons butter, melted
1 teaspoon vanilla
1 egg
1/4 cup finely chopped walnuts
2 teaspoons instant coffee crystals
2 teaspoons milk
1/3 cup sifted powdered sugar
Grease bottom and 1/2 inch up sides of an 8 x 8 x 2-inch baking pan; set aside.
In a bowl, combine the 1/3 cup sugar, 2 tablespoons coffee crystals, and cinnamon; set aside.
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, soda, and salt.
In another bowl, combine yogurt, melted butter, vanilla, and egg; add to flour mixture, stirring until moistened. Spread half of the batter in prepared pan. Sprinkle with half of the sugar-coffee mixture. Repeat layers. Use a knife to swirl batter slightly. Sprinkle with nuts.
Bake in a 350 Degree F. oven for 30 minutes or until a wooden toothpick inserted in center comes out clean.
Dissolve 2 teaspoons coffee crystals in milk; stir in powdered sugar until smooth. Drizzle over coffee cake. Serve warm.
Makes 9 servings.
Per serving 247 cal., 8 g total fat, 38 mg chol., 209 mg sodium, 40 g carbo., 1 g fiber, and 5 g pro. Dietary exchanges: 2.5 other carbohydrate, 1.5 fat
Source: Better Homes and Gardens Hometown Coooking - April 2002
"I have lots of pleasant memories of sitting and drinking coffee with my mother. She always liked a little something sweet with her coffee -- like this coffee cake."
Coffee Coffee Cake
Prep: 30 minutes
Baking: 30 minutes
1/3 cup granulated sugar
2 tablespoons instant coffee crystals
1-1/2 teaspoon 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 8-oz. carton plain yogurt
3 tablespoons butter, melted
1 teaspoon vanilla
1 egg
1/4 cup finely chopped walnuts
2 teaspoons instant coffee crystals
2 teaspoons milk
1/3 cup sifted powdered sugar
Grease bottom and 1/2 inch up sides of an 8 x 8 x 2-inch baking pan; set aside.
In a bowl, combine the 1/3 cup sugar, 2 tablespoons coffee crystals, and cinnamon; set aside.
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, soda, and salt.
In another bowl, combine yogurt, melted butter, vanilla, and egg; add to flour mixture, stirring until moistened. Spread half of the batter in prepared pan. Sprinkle with half of the sugar-coffee mixture. Repeat layers. Use a knife to swirl batter slightly. Sprinkle with nuts.
Bake in a 350 Degree F. oven for 30 minutes or until a wooden toothpick inserted in center comes out clean.
Dissolve 2 teaspoons coffee crystals in milk; stir in powdered sugar until smooth. Drizzle over coffee cake. Serve warm.
Makes 9 servings.
Per serving 247 cal., 8 g total fat, 38 mg chol., 209 mg sodium, 40 g carbo., 1 g fiber, and 5 g pro. Dietary exchanges: 2.5 other carbohydrate, 1.5 fat
Source: Better Homes and Gardens Hometown Coooking - April 2002