Coffee Coffeecake

About a million years ago, I made this espresso coffeecake from cooking light.  It was from an article of theirs called 'One Bowl Cakes', and we loved it.  Fast forward to the present, and I find myself wanting a piece of it, but the recipe was lost in one of our many moves.  A quick search of Cooking Light found this recipe under their 'myrecipes' tab.  Is it identical?  I don't think so.  It used more than one bowl for one thing, but as to the actual ingredients, I have no clue.  It isn't like your typical crumbly coffee cake in texture. It is more spongy, but still pretty tasty.


Coffee Coffeecake
 
1/3 Cup granulated sugar
4 1/2 Tsp instant espresso or 3 tablespoons instant coffee granules
1 1/2 Tsp ground cinnamon
1 1/2 Cup all-purpose flour
1/2 Cup granulated sugar
1 Tsp baking powder
1/2 Tsp baking soda
1/8 Tsp salt
1 Cup plain low-fat yogurt
2 1/2 Tbl stick margarine or butter melted
1 Tsp vanilla extract
1 large egg
Cooking spray
2 Tbl finely chopped walnuts
2 Tsp 1% low-fat milk
1 Tsp instant espresso or 2 teaspoons instant coffee granules
1/3 Cup sifted powdered sugar
Preheat oven to 350.
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 350 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.