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Espresso Nut Cake

Espresso Nut Cake - Picture

Calories 189 (28% from fat)
Fat 5.8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 22 mg.
Sodium 225 mg.
Carb. 28 gram
Fiber 1 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 5 gram


1/4 cup packed brown sugar

3 Tbsp. finely chopped walnuts
(No Salt Added)

1 tsp. ground cinnamon

6 tsp. instant coffee

6 Tbsp. light butter

3/4 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1/4 cup sugar

1/4 tsp. salt

1 whole egg

3 egg whites

1/2 cup (4 oz.) lowfat, low carb vanilla yogurt
(We used Dannon Light'n Fit Carb & Sugar Control Vanilla Cream.)

2 tsp. vanilla extract

1/2 tsp. baking soda

1 1/3 cups flour

Non-fat cooking spray

1. Preheat the oven to 350 degrees Fahrenheit.

2. Combine the first 3 ingredients, brown sugar, walnuts and cinnamon in a small bowl. Add 2 tsp. of instant coffee mix. This is the sugar mix. Set aside.

3. Melt the butter in the microwave for about 1 minute. Pour butter in a mixing bowl and whisk in Splenda and sugar. Continue whisking in salt, eggs, yogurt, vanilla and baking soda.

4. Switch to a large spoon and stir flour and remaining 4 tsp. instant coffee mix into the mixing bowl. Stir only until the flour is blended and stop. (You don't want to overstir or the cake will not rise as well.)

5. Spray an 8 inch square baking pan with non-fat cooking spray. Pour half the batter in the pan and spread evenly. Sprinkle half the sugar mix over the top. Pour remaining batter over the sugar mix and sprinkle remaining sugar mix on the top.

6. Bake at 350 degrees Fahrenheit for 25 minutes. To make sure the cake is cooked, insert a wooden toothpick in the center. If it comes out clean the cake is done. Cool on a wire rack, cut and serve.

Yield: 9 Servings

Espresso Nut Cake 

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