Coffee Coffee Cake - cooking recipe

Ingredients

1/3 cup granulated sugar
4 1/2 teaspoons instant espresso or 3 tablespoons instant coffee granules (I used expresso)
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 (I used nonfat)
2 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
cooking spray
2 tablespoons finely chopped walnuts
Glaze
2 teaspoons 1% low-fat milk
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1/3 cup sifted powdered sugar

Preparation

Preheat oven to 350F (325 F for dark pans).
Combine first 3 ingredients; set aside.
Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl.
Make a well in the center.
Mix together the yogurt, butter, vanilla, and egg; add to flour mixture, stirring until just blended.
DO NOT OVERMIX.
Coat an 8-inch square pan with nonstick cooking spray.
Pour in half of the cake batter, then sprinkle with half of the espresso mixture.
Top with remaining batter, spreading to cover completely, and sprinkle with remaining espresso mixture.
Swirl batters together using a knife, and sprinkle with walnuts.
Bake for 35 minutes or until cake springs back when touched lightly in center.
Cool on a wire rack.
Glaze-------------.
Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar.
Drizzle espresso glaze over cake.