Ingredients:
1/3 cup granulated sugar
2 tablespoons instant coffee crystals
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 eggs, slightly beaten
1 cup plain yogurt
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup chopped walnuts
2 teaspoons instant coffee crystals
2 teaspoons milk
1/3 cup sifted powdered sugar
Directions:
Preheat oven to 350.
Grease the bottom and 1/2 inch up the side of an 8x8x2 inch baking pan.
In a small bowl, stir together the 1/3 cup granulated sugar, the 2 tablespoons coffee crystals, and cinnamon.
For batter: In a large bowl, stir together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
In another bowl, combine egg, yogurt, melted butter, and vanilla. Add yogurt mixture to flour mixture; stir until moistened.
Spread half of the batter in prepared pan. Sprinkle with half of the coffee mixture.
Repeat layers. Using a knife, swirl batter slightly. Sprinkle with walnuts.
Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
For icing: In a small bowl, stir the 2 tsp coffee crystals into the milk until dissolved. Stir in powdered sugar until smooth.
Drizzle over coffee cake. Serve warm.
Servings: 8
Time preparation: 25 min.
Time total: 55 min.