Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
Combine brown sugar, walnuts, cinnamon, and 1 teaspoon espresso granules in a small bowl.
Place 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 dry measuring cups; level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).
Spread 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.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
Great cake, and so easy. I have made with both walnuts and pecans, and I do reduce the sugar in the batter by two tablespoons. I also use a 50% whole wheat/ 50% unbleached flour mix from Hodgson Mills. Wonderful as a snack cake, an indulgent breakfast, or on a pretty plate with ice cream for dessert.
I have made this recipe twice now for bake sales for our kindergarten here in Germany. Both times the cake was gone in a flash and the recipe was requested. I double the recipe making it in a 9x13 pan. I have also found the cake tastes just as good substituting soy yogurt and plant based margarine. My 2 year old daughter has a milk allergy. When I make it for her I use Caro (http://en.wikipedia.org/wiki/Caro_%28beverage%29) instead of coffee, or I grate milk-free dark chocolate into the batter and the topping. I have also substituted almonds or oats instead of walnuts. It's also good with up to half whole grain flour substituted for the all-purpose flour. The cake is different every time, but always delicious.
I've been making this cake since it was published in 2001. It was part of a "one bowl cake" series in the magazine. All the cakes are good but this is my fav. I've substituted low fat sour cream as well, keeps well.
This was a fabulous recipe - just as good as my mother-in-law's sour cream coffee cake. I made it exactly as written (using instant coffee) and we topped it with a tiny dollop of coffee ice cream. The recipe was requested.
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