espresso walnut cake
Recipe is from Cooking Light Magazine.
prep time
15 Min
cook time
30 Min
method
Bake
yield
9 serving(s)
Ingredients
- - cooking spray
- 2 teaspoons all-purpose flour
- 1/4 cup brown sugar, packed
- 3 tablespoons walnuts, finely chopped
- 1 teaspoon cinnamon
- 1 tablespoon instant espresso powder, divided (or 2 tbsp. instant coffee granules)
- 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
How To Make espresso walnut cake
-
Step 1Preheat oven to 350 degrees.
-
Step 2Coat an 8-inch square baking pan with cooking spray and dust with 2 tsp. flour. Combine brown sugar, walnuts, cinnamon and 1 tsp. espresso powder in a small bowl.
-
Step 3Place 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 a dry measuring cup, level with a knife. Add flour and 2 tsp. espresso powder, stirring just until blended (do not overmix).
-
Step 4Spread 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.
-
Step 5Bake at 350 degrees for 25 minutes or until a wooden toothpick, inserted in center, comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes