Franchise : Starbucks
Category : Breakfast, Brunch, Desserts
1/3 cup granulated sugar
4 1/2 teaspoons instant espresso or 3 tablespoons instant coffee granules
1 1/2 teaspoons 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 cup plain low-fat yogurt
2 1/2 tablespoons stick margarine or butter, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray 2 tablespoons finely chopped walnuts
2 teaspoons 1% low-fat milk
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1/3 cup sifted powdered sugar
Preheat oven to 350º.
Combine first 3 ingredients; set aside.
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.
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. Bake at 350º for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
Combine milk and 1-teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.
Serving Size: 9 servings
Estimated Total Time: 1 hour